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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
I made it. The bottom is gummy, although I was afraid to bake it any longer for fear that it would get dry as the top 3/4 was done. It’s ok but it doesn’t have much of a wow factor. I won’t make it again and won’t add it to my repertoire as there are better recipes out there. I am disappointed as I had high expectations. Now I am left with 2 loaves to eat.
Hi there! I am so sorry that it didn’t turn out the way that you hoped! Is there anything I can do to help? xTieghan
I’m not sure. It’s heavy and not light. The top is cooked ok (still heavy though) but the layer under the cream cheese is slightly gummy. I cooked it until the tester came out clean, so it should have been done. The pictures show it light and fluffy. Mine is not. Don’t get me wrong. The flavor is ok, it’s just not a nice texture.
The biggest reason why I am so disappointed is that there are now two of these puppies that must be eaten. Additionally, although I’ve been lurking on your recipes, this was the first one that I tried. Now I’m not sure….
I’m going to try the pumpkin butter on toast. There’s just soooo much of it.
Kathy , I didn’t like the bread either. I thought with the pumpkin butter it would be full of flavor, but the loaf hardly had any taste at all and was very dense. I think vegetable oil would have worked better over melted butter, and more spices and some brown sugar. I froze my loaves and I’m going to make french toast with them , I’ve done it with banana bread before.
Really looking forward to making this over the weekend, but do you have any idea what the ratio would be for the cinnamon sugar if I don’t have the pre-mixed spice on hand?
1/4 cup of sugar and 1 heaping tablespoon of cinnamon
To get the half cup of cinnamon sugar though, that needs to be doubled.
This is what I did for each loaf and it was perfect! Thanks!
Loved the pumpkin butter and pumpkin bread recipes. Didn’t love the cream cheese in this, maybe if it was a sweater version of cream cheese but just plain cream cheese didn’t do it for me.
I used 1/2c sugar and 1/8c cinnamon.
Good luck! Mine is in the oven now!
Really good! Coworkers loved it.
Next time I will put more pumpkin spice in it -as my tastebuds like that spice:)
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
Does this have to be refrigerated?
Mine turned out great! Just curious if it will be okay on the counter with the cream cheese center?
I’ve been making the same pumpkin bread recipe for 20 years so I was in the market for a new recipe ! This was delish! Loved the maple syrup and pumpkin butter . I think next time I make it (which will be soon ) I will try one loaf without cream cheese and I think I’m going to whip some sugar into the cream cheese so that it’s sweeter . Thanks for sharing this yummy one !
This is a great recipe! Sooooo delicious ? I tweaked it a little. While I appreciate maple syrup as a natural sweetener, it’s just not enough for me!! I added 1/2 cup packed light brown sugar & 1/2 cup granulated sugar to the batter along with melted butter in place of the coconut oil since I didn’t have any on hand, & then I added 3/4 cup of powdered sugar & 1 tsp of vanilla to the melted cream cheese filling! Love ??? My 2 year old grandson couldn’t shove it in his sweet little face fast enough!!
So did you use the maple syrup at all….or just brown and white sugar?
Thank you
This recipe was AMAZING!!!! And it’s still so good the next day too!
needs to be a bit sweeter, would definitely recommend using 1 cup of maple syrup…needed a LOT of sugar on top to taste like a desert.
Delicious! Perfect for fall and easy too
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
Would I be able to make this as muffins instead?? I don’t think I have bread pans but I do have a muffin tin. I’m not sure what the adjusted temperature/timing would be
Hi there! Yes definitely! I would bake at 350 for 20-25 mins. xTieghan
This bread is amazing! I think I might eat a whole loaf today by myself!
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
I spent 90 minutes going to grocery, Freshmarket and Wholefoods…no pumpkin butter. I would never ever go to mutliple stores looking but your recipe said the pumpkin butter was KEY…I am going to try and make my own ( dont really have time though ): Looks beautiful and I hope mine turns out.
I found mine at Aldi.
There is a recipe for her pumpkin butter linked to this recipe. I made it last night (halved the recipe) and it was super easy and came out delicious.
Trader Joe’s also has a really wonderful pumpkin butter! I used it for mine and it made the bread the right amount of sweet and added a lot of lovely fall spice flavors.
I bought Trader Joe’s pumpkin butter on Amazon. I won’t kill myself driving around for a recipe anymore!
Hi there! I am so sorry you weren’t able to find it! You could also just add more pumpkin puree to the recipe instead of pumpkin butter 🙂 xTieghan
Loved this bread sooo much! I don’t like my breads/desserts very sweet so it was perfect for me. I will definitely be making this several times throughout the fall.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed this recipe 🙂 xTieghan
Thank you so much for the delicious pumpkin bread! I read other comments saying that the bread was not sweet enough. So I did add 1/4 cup sugar to the cream cheese, and it made the bread have a “cheesecake” like layer! Yum!!! I used the Trader Joe’s pumpkin butter, as it’s soooo sweet, it gave the bread itself perfect. This is definitely a keeper!
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed this recipe 🙂 xTieghan
What would be your recommended egg replacement for this recipe and in general. My daughter has an egg allergy ?
Look up how to make a “flax egg”
I am camping Thanksgiving weekend and was thinking of making these ahead of time. Can these be frozen?