Description

This Cream Cheese Swirled Cinnamon Pumpkin Butter Bread is a moist, flavorful fall treat combining pumpkin butter and pumpkin puree with warm spices. Swirls of melted cream cheese and a cinnamon sugar topping add a deliciously rich contrast. The bread is baked to a perfect golden finish and pairs wonderfully with a honey butter spread for an extra indulgent touch.

Ingredients

Scale

Bread Batter

1 cup pumpkin butter (homemade or store-bought)
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup melted coconut oil (or melted butter)
1/2 cup maple syrup (use 3/4 cup for a sweeter loaf)
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Cream Cheese Swirl

8 ounces cream cheese, melted
1/2 cup cinnamon sugar

Honey Butter

4 tablespoons salted butter, at room temperature
2 tablespoons honey

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9×5 inch bread pans by buttering them thoroughly to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, combine pumpkin butter, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir until all ingredients are well blended.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt into the wet mixture. Mix the batter just until combined to avoid overmixing, which can affect the bread’s texture.
Layer Batter and Cream Cheese: Divide half of the batter evenly between the two prepared bread pans. Distribute the melted cream cheese in teaspoon-sized dollops over the batter (4 ounces per pan). Use a sharp paring knife to gently swirl the cream cheese into the batter, creating beautiful marbled patterns.
Add Cinnamon Sugar and Remaining Batter: Sprinkle 2 to 4 tablespoons of cinnamon sugar evenly over each pan. Carefully spoon the remaining batter over the cinnamon sugar layer in each pan. It’s fine if some cream cheese remains visible on top. Finish by sprinkling an additional 2 to 4 tablespoons of cinnamon sugar evenly on top of the batter.
Bake: Place the pans in the preheated oven and bake for 40 to 45 minutes, or until the center of the bread is just set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Prepare Honey Butter: While the bread bakes, combine salted butter, honey, and a pinch of salt in a small bowl. Mix until smooth and set aside at room temperature to soften for spreading.
Cool and Serve: Once baked, remove the breads from the oven and allow them to cool on a wire rack. Serve warm or at room temperature, ideally with a generous spread of the honey butter for a sweet, creamy finish.

Notes

You can substitute melted butter for coconut oil in the batter for a richer flavor.
Use pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves if unavailable.
Ensure cream cheese is melted before swirling to create a smooth marbling effect.
Maple syrup quantity can be adjusted for sweetness preference; use 3/4 cup for a sweeter bread.
Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.
Serve with honey butter or cream cheese spread to enhance flavors.

Nutrition

Serving Size: 1 slice (of 16)
Calories: 220
Sugar: 14g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg