Cinnamon Roll Pumpkin Bread With Maple Icing Recipe

Name: Cinnamon Roll Pumpkin Bread With Maple Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1 cup Whole Wheat Flour; 1 cup All-purpose Flour; 1 Tablespoon Brown Sugar; 2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1/2 teaspoons Salt; 1 cup Pumpkin Puree; 1/2 cups Skim Milk; FOR THE CINNAMON SUGAR MIXTURE:; 2 Tablespoons Margarine Or Butter; 1/4 cups Brown Sugar; 1 teaspoon Cinnamon; FOR THE MAPLE ICING; 1 cup Powdered Sugar; 1 Tablespoon Skim Milk; 1 Tablespoon Margarine, Melted; 1/2 teaspoons Maple Extract Or Maple Flavoring; 1 whole Splash Of Strongly Brewed Coffee; 1 dash Salt

Servings: persons

FOR THE BREAD:
1 cup Whole Wheat Flour
1 cup All-purpose Flour
1 Tablespoon Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoons Salt
1 cup Pumpkin Puree
1/2 cups Skim Milk
FOR THE CINNAMON SUGAR MIXTURE:
2 Tablespoons Margarine Or Butter
1/4 cups Brown Sugar
1 teaspoon Cinnamon
FOR THE MAPLE ICING
1 cup Powdered Sugar
1 Tablespoon Skim Milk
1 Tablespoon Margarine, Melted
1/2 teaspoons Maple Extract Or Maple Flavoring
1 whole Splash Of Strongly Brewed Coffee
1 dash Salt

1
Heat oven to 425 F. Lightly grease an 8x8-inch baking pan and set aside.
2
For the cinnamon sugar mixture:
3
Melt margarine in a microwave-safe bowl. Whisk in brown sugar and cinnamon. Set aside.
4
For the bread:
5
In a large bowl, whisk together the flours, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon and salt. Set aside.
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
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
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
Bake 14-16 minutes, or until browned on the outside and cooked through. Remove from oven.
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
Top bread with maple icing.
12
Recipe adapted a whole bunch from Two Peas and Their Pod.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE BREAD:, 1 cup Whole Wheat Flour, 1 cup All-purpose Flour, 1 Tablespoon Brown Sugar, and more.

Yes, Cinnamon Roll Pumpkin Bread With Maple Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Roll Pumpkin Bread With Maple Icing

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