Cinnamon Roll Pumpkin Bread with Maple Icing

By cecelia26_

Ingredients

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

Preparation

Step 1

Heat oven to 375 F. Lightly grease an 8×8-inch baking pan and set aside.

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

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

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.

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

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

Bake 24-26 minutes, or until browned on the outside and cooked through. Remove from oven.

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.

Top bread with maple icing.