Cinnamon Roll Pumpkin Bread with Maple Icing

Heat oven to 425 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 flours, 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 14-16 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.

Recipe adapted a whole bunch from Two Peas and Their Pod.