Cinnamon Roll Pumpkin Bread With Maple Icing

  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.

bread, whole wheat flour, allpurpose, brown sugar, baking powder, cinnamon, salt, pumpkin puree, milk, cinnamon sugar, margarine, ubc, cinnamon, maple icing, powdered sugar, milk, margarine, maple, splash of strongly brewed coffee, salt

Taken from tastykitchen.com/recipes/breads/cinnamon-roll-pumpkin-bread-with-maple-icing/ (may not work)

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