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- 2 cups all-purpose flour - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt The dry ingredients are the backbone of your loaf. All-purpose flour gives it structure. Brown sugar adds a rich, caramel flavor. Granulated sugar balances this with sweetness. Baking powder and baking soda help it rise perfectly. The spices, like cinnamon and nutmeg, bring warmth and comfort to the dish. Salt enhances all these flavors, making them pop. - 1 cup pumpkin puree - 1/2 cup buttermilk - 1/4 cup unsalted butter, melted - 2 large eggs The wet ingredients bring moisture and flavor. Pumpkin puree gives the loaf its signature taste and color. Buttermilk adds tang and keeps it moist. Melted butter enriches the loaf, while eggs bind everything together. Together, they create a delicious, tender crumb. - 1 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract The glaze is the final touch. It adds sweetness and a glossy finish. Powdered sugar blends smoothly with milk and vanilla. This glaze makes each slice look inviting. It's simple but elevates the loaf to something special. - Preheat your oven to 350°F (175°C). - Grease a loaf pan with butter or cooking spray. This step helps the loaf slide out easily. - In a large bowl, mix 2 cups of flour, 1/2 cup brown sugar, and 1/4 cup granulated sugar. - Add 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Stir until everything is well combined. - In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup buttermilk, 1/4 cup melted butter, and 2 large eggs. Make sure it’s smooth and creamy. - Gradually mix the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. Avoid overmixing; this keeps the loaf soft. - In a small bowl, mix 1/4 cup brown sugar and 1 tablespoon ground cinnamon. This will add a sweet spice to your loaf. - Pour half of the batter into the greased loaf pan. - Sprinkle half of the cinnamon filling over the batter. - Pour the rest of the batter on top, then add the remaining cinnamon filling. - Use a knife to swirl the batter gently. This will create a beautiful marbled effect. - Place the loaf in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick; it should come out clean. - If the top gets too dark, cover it loosely with foil. - Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. - In a small bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Stir until smooth. - Once the loaf is cool, drizzle the glaze over the top. Let it set for a few minutes before slicing. To get the best texture, use room temperature ingredients. Cold butter or eggs can make your loaf dense. Mixing is also key. Stir gently until just combined. A few lumps are fine. Overmixing can lead to a tough loaf. Want to kick up the flavor? Try adding nuts or chocolate chips. Walnuts or pecans add a nice crunch. Chocolate chips can make it extra sweet. You can also play with spices. Add more cinnamon, or try cardamom or cloves for a new twist. Sometimes, things go wrong. Overmixing makes the loaf dry and tough. If the top browns too quickly, cover it with foil. This lets the inside cook without burning the crust. Keep an eye on your loaf while it bakes. {{image_2}} You can make this loaf healthier by swapping whole wheat flour for all-purpose flour. Whole wheat flour adds fiber and nutrients. It gives the loaf a nutty taste too. You can also cut down on sugar. Try using less brown sugar or a sugar substitute. This keeps the sweet flavor while reducing calories. Want to change up the flavor? Add different spices like allspice or clove. These spices can give a warm, rich taste. You could also mix in chocolate chips or caramel. These add sweetness and a fun twist to your loaf. This loaf pairs well with coffee or tea. The warm spices complement your drink perfectly. You can serve it warm for a cozy treat. However, it's just as tasty when cold. Enjoy it however you like! To keep your Pumpkin Spice Cinnamon Roll Loaf fresh, store it in an airtight container. This will help maintain its moisture and flavor. Place it on your kitchen counter if you plan to eat it within three days. Keep it away from direct sunlight and heat sources. For longer freshness, you can refrigerate it. Just make sure to wrap it well with plastic wrap or foil to avoid drying out. If you want to save your loaf for later, freezing is a great option. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This prevents freezer burn and keeps it fresh. You can freeze it for up to three months. When you're ready to enjoy it again, take the loaf out and let it thaw in the fridge overnight. For a quick warm-up, slice it and pop it in the microwave for about 20 seconds. This way, you’ll have a deliciously warm treat ready to enjoy. To keep your loaf moist, use these tips: - Add an extra egg for richness. - Use full-fat buttermilk instead of low-fat. - Don’t overbake; check it a few minutes early. - Let the loaf cool in the pan for 10 minutes. These steps help trap moisture. A moist loaf tastes great and feels soft. Yes, you can use fresh pumpkin. Here’s how: - Cut the pumpkin and remove the seeds. - Roast it until soft, then mash it well. - Measure it out after mashing, using the same amount as canned. Fresh pumpkin has a different flavor. It can make your loaf taste even better! If you don’t have buttermilk, try these: - Use milk mixed with vinegar or lemon juice. Use 1 cup milk and 1 tablespoon vinegar. - Yogurt thinned with a little water also works. These substitutes keep the loaf tender and fluffy. They help it rise just right. To check if your loaf is baked, do this: - Insert a toothpick into the center. - If it comes out clean or with a few crumbs, it’s done. - If the toothpick has wet batter, bake for a few more minutes. The top may look golden brown, but the toothpick test is key! Yes, mini loaves are a fun option! Here’s what to do: - Use smaller loaf pans, about 5 inches long. - Bake for 25 to 30 minutes. - Check for doneness with a toothpick. Mini loaves are great for sharing. They make perfect gifts too! In this post, we explored the key ingredients and steps to make a delicious Pumpkin Spice Cinnamon Roll Loaf. We covered how to mix dry and wet items, create a tasty filling, and cook it just right. We also discussed storage tips and variations to keep your loaf fresh and exciting. Remember, the right ingredients and techniques ensure your loaf turns out perfect. With these tips, you can enjoy every slice of this warm, spiced treat. Enjoy baking!

Pumpkin Spice Cinnamon Roll Loaf

Indulge in the warm, comforting flavors of this Pumpkin Spice Cinnamon Roll Loaf that's perfect for fall! With a rich pumpkin base, sweet cinnamon filling, and a delicious glaze, this loaf is a delightful twist on your traditional cinnamon rolls. It's easy to make and perfect for sharing. Discover the full recipe and get step-by-step instructions to create this crowd-pleasing treat—click through to explore and start baking today!
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Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup buttermilk

1/4 cup unsalted butter, melted

2 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

1 teaspoon vanilla extract (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Prepare Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, melted butter, and eggs. Whisk until smooth and fully incorporated.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

          Prepare the Filling: In a small bowl, mix together 1/4 cup brown sugar and 1 tablespoon of ground cinnamon for the cinnamon filling.

            Layer the Loaf: Pour half of the batter into the greased loaf pan. Sprinkle half of the cinnamon filling on top. Pour the remaining batter on top and sprinkle with the remaining cinnamon filling. Swirl the batter with a knife to create a marbled effect.

              Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.

                Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.

                    Glaze the Loaf: Once the loaf is completely cool, drizzle the glaze over the top. Allow it to set for a few minutes before slicing.

                      Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 10