Description

This Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter is a moist, flavorful autumn treat perfect for weekend breakfasts or snacks. Combining ripe bananas and pumpkin puree with warm spices and natural sweetness from maple syrup, this bread is swirled with tangy cream cheese and topped with cinnamon sugar for a delightful twist. Served warm with salted maple butter, it’s irresistibly comforting and full of fall flavor.

Ingredients

Scale

Batter

3 medium overly ripe bananas, mashed (about 1 cup)
1 cup canned pumpkin puree
3/4 cup melted coconut oil
2/3 cup maple syrup
3 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt

Cream Cheese Swirl and Topping

8 ounces cream cheese, at room temperature
1/4 cup cinnamon sugar

Salted Maple Butter

4 tablespoons salted butter, at room temperature
2 tablespoons maple syrup

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Instructions

Preheat and prepare pans: Preheat your oven to 350 degrees F (175 degrees C). Grease two 9×5-inch bread pans thoroughly to prevent sticking.
Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, canned pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir until all ingredients are well incorporated.
Add dry ingredients: To the wet mixture, add all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and kosher salt. Gently mix just until combined, being careful not to overmix; this helps keep the bread tender.
Divide batter and add cream cheese: Evenly divide the batter between the two prepared bread pans. Place the cream cheese into a gallon-size zip-top bag, snip a small corner off, and pipe teaspoon-sized dollops (approximately 4 ounces per pan) onto the batter. Gently swirl the cream cheese through the batter to create marbled patterns.
Sprinkle topping: Evenly sprinkle cinnamon sugar over the top of the batter in each pan for a sweet, crunchy finish.
Bake: Place the pans in the preheated oven and bake for 40-45 minutes, or until the center is just set and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
Make maple butter: While bread bakes, combine softened salted butter and maple syrup in a small bowl. Mix until smooth and creamy for spreading.
Cool and serve: Remove the breads from the oven and allow them to cool in the pans for at least 30 minutes. Serve warm or at room temperature with a generous smear of the salted maple butter. Enjoy your delicious autumn treat!

Notes

This pumpkin banana bread stays moist thanks to ripe bananas and pumpkin puree sweetened naturally with maple syrup.
Using cream cheese swirls adds a creamy, tangy contrast to the sweet spiced bread.
You can substitute butter for coconut oil if preferred for a more traditional flavor.
Ensure eggs and cream cheese are at room temperature to blend smoothly.
Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate to keep longer.
For a nutty twist, consider adding chopped walnuts or pecans to the batter.

Nutrition

Serving Size: 1 slice (approx. 1/18 of the loaf)
Calories: 297 kcal
Sugar: 10 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg