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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread. Better than you could get at any coffee shop, this bread melts in your mouth. Doughy pumpkin bread made with pumpkin butter, sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Best enjoyed warm, right out of the oven with a generous smear of salted honey butter. This quick bread is perfect for all of the autumn weekends ahead!
Well, I said it yesterday, but it’s October, so bring on all those pumpkin recipes. And today, we’ve got something sweet!
Before I began cooking and baking, I wasn’t someone who looked forward to pumpkin anything. I grew up in a household where dessert wasn’t dessert if chocolate wasn’t involved. And in a way, I still kind of think like that. But these days I’m able to embrace non-chocolate sweets as well.
Of course, I enjoy them as more of a “snack”. Either way, I can now say that I really do look forward to things like pumpkin bread in the fall.
What makes this pumpkin bread so special?
I’ve made pumpkin bread in the past. The first time was more of a banana pumpkin bread. Then last year I did a sweet chocolate chip pumpkin bread. This year, however, it was my goal to create a pumpkin bread recipe that was more of a classic. One that I’d make again and again all season long.
Of course, I wanted this bread to be a little more special than all the others out there. So I used spiced pumpkin butter, not just pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture.
You can use my homemade pumpkin butter. Or pick some up at Trader Joe’s, Whole Foods, Amazon, or your local market…though I am partial to mine. Just make sure your pumpkin butter is spiced for best flavor.
Now, let’s bake some pumpkin butter bread
This is all made in one bowl. You’ll mix the wet ingredients with the dry and that’s it. I used maple syrup as the sweetener. Mostly because I LOVE the warming flavor it adds to baked goods this time of year. The coconut oil keeps the bread doughy, and a touch of pumpkin pie spice adds in all the cozy flavors.
Divide the batter between two bread pans lined with parchment paper, swirl in the cream cheese, then finish each loaf with a light sprinkle of cinnamon sugar. If you don’t love cream cheese, you can omit it, but I think it works well with the fall flavors.
As the bread bakes, oh my gosh, your kitchen will smell incredible. Better than a fall and Thanksgiving candle combined.
While the bread bakes, makes the honey butter
Since I love to enjoy this bread warm, I needed a sweet butter to melt over each piece of fresh pumpkin bread.
A salty honey butter is always so good. It melts deliciously into every nook and cranny of the bread.
Of course, it’s not needed, but it sure makes every warm bite just that more delicious.
So how about some Tuesday evening pumpkin bread on a crisp October night? Promise it’s a good idea.
Looking for other pumpkin recipes? Here are a few ideas:
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
Pumpkin Butter Chocolate Chip Cookies
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Lastly, if you make this Cream Cheese Swirled Cinnamon Pumpkin Butter Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Servings: 16 2 loaves
Calories Per Serving: 311 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
- 8 ounces cream cheese, melted
- 1/2 cup cinnamon sugar
Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
Instructions
- 1. Preheat the oven to 350° F. Butter 2 (9×5 inch) bread pans.2. In a large mixing bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, mix until just combined. Divide half the batter evenly between the prepared bread pans.3. Spoon teaspoon size amounts of the cream cheese over the batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese using a sharp paring knife. Sprinkle 2-4 tablespoon of cinnamon sugar over each pan, then evenly spoon the remaining batter over each bread pan, it's OK if all the cream cheese is not covered. Sprinkle 2-4 tablespoons cinnamon sugar over each pan. 4. Bake for 40-45 minutes, or until the center is just set.5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of salt.6. Remove the bread and let cool on a rack, or enjoy warm with extra honey butter.
This post was originally published on October 5, 2021
Hi! Could this be made into muffins? Sorry if this was asked/answered already. Thanks so much, so excited to make it!
Hey Colleen,
So sorry, I haven’t tested this, but I don’t see why it wouldn’t work for you! Let me know if you give the recipe a try!
Thanks Tiegan! This recipe really is absolutely delicious. I made this for a family breakfast and everyone was so impressed. I will definitely make this again and again. ❤️
Hi Faye,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Hi! What sized Bread Pan do you recommend? Thank you!
Hi Kaitlyn,
You are going to want to use (2) 9×5 loaf pans. Please let me know if you have any other questions!
This is the first recipe I’ve tried from HBH that was terrible. It didn’t rise, had almost no flavor (the only flavor came from the pumpkin butter). I had to throw both loaves away because they weren’t salvageable. I think the ratios and cooking method needs to be re-evaluated. The comments should not be where we as readers find crucial tips like covering with foil and whatnot.
Hi Monica,
Thanks for trying this recipe and sharing your feedback. Sorry to hear it was not enjoyed. If it didn’t rise, my guess is there was an issue with your baking powder and soda. Again, so sorry! xx
Is there a way this could work if I made the batter ahead, put it in the pan and then let it sit in the fridge for like a day before I actually cook it? Or would that mess up something?
Hi Annacie,
I would just bake it and then wrap tightly and then serve when you want to. I wouldn’t let this batter sit in the fridge:) I hope this helps! xT
Love this bread. I used butter instead of coconut oil and used the full 3/4 cup of maple syrup. Was not too sweet – it was perfect. I also made your homemade pumpkin butter to use in this recipe. Thank you – I will be trying more of your pumpkin recipes over the next few weeks.
Hey Karin,
Yay! So glad to hear this recipe turned out well for you, thanks for trying it! Have a great day! Xx
I made this for my family this morning. It tasted good and was moist. However I should’ve only made one loaf with the amount of dough. It didn’t rise at all and made pretty small loaves!
Hey Chase,
Happy Fall Sunday! Thanks a lot for making this recipe, so glad to hear it was enjoy. Any chance your baking powder and soda were old? XxT
This recipe is for two loafs, correct?!
Hey Brad,
Yes, that is correct:) I hope you love this recipe! xT
i’m loving this recipe! butttt i’m noticing the center doesn’t cook all the way through, any tips?
Hey Kae,
Perfect! Thank you so much for trying this recipe and your comment, so glad it turned out well for you:) I would cover the top with foil towards the end next time and let the middle finish baking! xT
Love this recipe so much . I even made pumpkin batter ahead to make it easy.
I actually don’t use cream cheese (I liked it) but I lots throw some diced apples:) so so yummy. Thank you
Hey Kasia,
Happy Sunday! I appreciate you trying this recipe and your feedback, thanks so much for making it! xx
I didn’t have pumpkin butter but used apple butter and it’s still delicious. Also added pumpkin seeds on top. Will make again using the ingredients next time!
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
I made it in a Bundt pan and it came out perfectly. It rose up to fill the pan and it looked beautiful with a streusel topping. The only bummer is when I took it out of the bump pan. I had to turn it upside down so you didn’t see the streusel. I’m going try it again with a little bit of maple syrup whipped in with the cream cheese so its more spreadable
Hey Jeanie,
Love to hear this recipe turned out nicely for you, thanks for making it and your comment! Have the best fall weekend!
Made this for our thanksgiving dinner for desert and we loved it! Will make more tomorrow and def will be making it on a regular basis. I can’t wait to add the honey + butter next time. Thanks for sharing!
Hi Lei,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Don’t really get a lot pumpkin flavor. Moist. Cream cheese adds some flavor. Maybe a little more salt is needed?
Hi Lainie,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it. Please let me know how I can help! xT
Should this be stored at room temp or in the fridge if making ahead?
Hey Britni,
This is great stored at room temp:) Please let me know if you have any other questions! Happy Thanksgiving! xT
So yummy!! I used gluten free flour (Cup4Cup brand) and no one could tell it was gf, it was so good!
I’m actually making it a second time right now because my family loved it so much, and I’m making a homemade maple butter to go with it 😋
Thank you!
Hey Teri,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃