I swore to myself I was done with pumpkin for a few months. But I lied. Recently, I used up the last of my pumpkin stash to make this pumpkin cinnamon roll bread. In my defense, I had some pumpkin left over from my pumpkin snickerdoodle cookies, and I used pumpkin in this recipe not just for flavor, but for makeover purposes.
This tasty dish is a bit of a Frankenstein. I don't even know what to call it! It is a pantry clearing experiment gone very right. I adapted it from a recipe that called itself a biscuit, but it really isn't a biscuit. It's kind of like a cinnamon roll, but it's not rolled and it doesn't have yeast. It's kind of like a quick bread. But what's in a name? What you really need to know is that this is delicious stuff! I'm going to call it pumpkin cinnamon bread because I guess it's more like a quick bread than anything else. It has a half whole wheat bread layer with pumpkin taking the place of cream, a layer of cinnamon roll-like filling, another bread layer, another cinnamon/butter layer, and it's all topped off with maple icing. And it's all good!
oatmeal cinnamon roll pancakes.
whole wheat maple pecan scones. It makes my heart skip a beat! Drizzle that awesomeness over the top of the yummy bread.
Pumpkin Cinnamon Roll Bread with Maple Icing
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup pumpkin puree
1/2 cup skim milk
For the cinnamon/sugar mixture:
2 Tbsp margarine
1/4 cup Splenda brown sugar blend
1 tsp cinnamon
For the maple icing:
1 cup powdered sugar
1 Tbsp skim milk
1 Tbsp margarine, melted
Splash of strongly brewed coffee
Dash of salt
1/2 tsp maple flavoring or maple extract
Heat oven to 425 degrees. Lightly grease an 8x8-inch baking pan and set aside. Melt margarine in microwave-safe bowl. Whisk in brown sugar and cinnamon. Set aside.
In a large bowl, whisk together the flours, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt.
In a large liquid measuring cup or a small bowl, whisk together the pumpkin puree and milk. Pour pumpkin mixture into flour mixture until just combined.
Divide dough in half and transfer to a floured work surface. Roll half of dough into 8x8-inch square. Lay into prepared baking pan. Spread on half of cinnamon butter mixture.
Roll 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.
Bake 14-16 minutes, or until browned on the outside and cooked through. Remove from oven.
Meanwhile, prepare the icing by mixing together all icing ingredients in a medium mixing bowl or large liquid measuring cup until smooth.
Top bread with maple icing.
Recipe adapted a whole bunch from Two Peas and Their Pod