Cinnamon Roll Pumpkin Bread With Maple Icing

1. 1

   Heat oven to 425 F. Lightly grease an 8x8-inch baking pan and set aside.

2. 2

   For the cinnamon sugar mixture:

3. 3

   Melt margarine in a microwave-safe bowl. Whisk in brown sugar and cinnamon. Set aside.

4. 4

   For the bread:

5. 5

   In a large bowl, whisk together the flours, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon and salt. Set aside.

6. 6

   In a large liquid measuring cup or a small bowl, whisk together the pumpkin puree and milk. Pour pumpkin mixture into flour mixture and mix until just combined.

7. 7

   Divide dough in half and transfer to a floured work surface. Roll half of dough into an 8x8-inch square. Lay it into the prepared baking pan. Spread on half of the cinnamon butter mixture.

8. 8

   Roll out the other half of dough into another 8x8-inch square. Place on top of first square in pan and top with the rest of the cinnamon butter mixture.

9. 9

   Bake 14-16 minutes, or until browned on the outside and cooked through. Remove from oven.

10. 10

    Meanwhile, prepare the icing by mixing together all of the icing ingredients in a medium-sized mixing bowl or large liquid measuring cup until smooth.

11. 11

    Top bread with maple icing.

12. 12

    Recipe adapted a whole bunch from Two Peas and Their Pod.

* Per serving · 4 servings · Values may vary.