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Welcoming in fall with this (one bowl) Cream Cheese Swirled Pumpkin Banana Bread….better than your coffee shop. Moist pumpkin banana bread sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Perfect for all of the autumn weekends ahead, and best enjoyed just out of the oven with a generous smear of salted maple butter. So GOOD!

overhead photo of Cream Cheese Swirled Pumpkin Bread with 2 slices of bread cut and cinnamon sugar in photo

I held off as long as I possibly could. But out of serious demand, I am finally sharing my pumpkin bread recipe with you guys. Some of you may remember a couple of weeks back when I gave a sneak peek at this bread (along with all the test variations) on Instagram. Ever since that day I’ve gotten message, after massage asking when I will be sharing the final recipe. I was going to wait until October to share pumpkin recipes. But after receiving so many messages, I’m realizing that you guys want it now.

So here is it, pumpkin bread…but with all my own little twists. Because you all know me, I love to give recipes my own spin.

This isn’t your average pumpkin bread. It’s so much better than what you’d find at the coffee shop. And oh my gosh, it’s incredibly moist, so delicious, and easy too. Just one bowl and pantry ingredients!

And…I’m not saying this is healthy, BUT it’s sweetened with bananas and maple syrup and made using coconut oil.

So hey, it’s at least healthier!

overhead photo of Cream Cheese Swirled Pumpkin Bread in bread pan before baking

I have to say, this bread did take me a while to get just right. I even made it one last time yesterday, just to be sure it was ready to share. But I can confidently say that this pumpkin bread is pretty close to perfect.

Think sweet, super moist (so sorry if you hate that word, but I just don’t know how else to describe it), filled with flavors of pumpkin spice, and swirled with rich cream cheese. The best way to welcome in autumn, right?

Yes, obviously.

overhead photo of Cream Cheese Swirled Pumpkin Bread on cooling rack after baking

Here is how I make this easy pumpkin bread

One of the keys to this recipe is the bananas. But here’s the thing, you can barely taste the bananas, and that’s kind of the goal. Instead, the bananas help lend moisture and sweetness to the bread without actually having to add in lots of butter and sugar. It works SO well. Better than regular banana-less pumpkin bread.

If I wouldn’t have had so many brown bananas on the counter I never would have thought to add them to this pumpkin bread. But I am so glad I did, it’s a game-changer.

Be sure to use extra brown bananas that are mushy and a couple of days past their prime. This will give you the best results.

overhead close up photo of Cream Cheese Swirled Pumpkin Bread with 3 slices of bread cut

Once the bananas are well mashed, add in all the other wet ingredients, then stir in the dry.

I used maple syrup as the sweetener. Mostly because I LOVE the warming flavor it adds to baked goods this time of year. Coconut oil keeps the bread moist, and a touch of cinnamon and pumpkin pie spice add in all the cozy flavors.

Tip: If you love baking with pumpkin during the fall, stock up now with this 12-pack of organic pumpkin. This is not an ad, it’s just what (and how) I buy my canned pumpkin. Plus, I love that I never run out…even when the grocery store has a shortage.

Ok, moving on. Divide the batter between two bread pans, swirl in the cream cheese, then finish each loaf with a light sprinkle of cinnamon sugar. The cream cheese and the cinnamon sugar are not a MUST, but they sure are DELICIOUS.

Now, bake and wait…the absolute hardest part. But the upside is that the house smells incredible as this bread bakes away in the oven.

side angled photo of Cream Cheese Swirled Pumpkin Bread with multiple slices cut and stacked on top of each other

That final (extra special) finishing touch

While the bread bakes, mix together a little butter and maple syrup to create a salted maple butter for serving.

Is this really needed? No, but as I said above, it adds that extra special finishing touch. Especially if you plan to enjoy this warm. There’s nothing better than warm cream cheese pumpkin bread and a light smear of salty, maple butter.

I know it’s only Tuesday, but seeing how easy this is, I’m thinking some afternoon baking sounds just perfect.

Live up the season of cozy, and bake this up today, tomorrow, or this weekend…just do it soon. Freeze one loaf for an “emergency” (your family shows up unannounced for Sunday morning brunch). Or be extra generous and make your best friend’s week by wrapping this up and leaving it at their doorstep after work. Trust me, they will love you forever.

overhead close up photo of Cream Cheese Swirled Pumpkin Bread with 2 slices of bread cut

Looking for more pumpkin recipes? Try one of these…

6 Ingredient Spiced Pumpkin Butter

Spiced Pumpkin Maple Latte

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake

Chai Pumpkin Cake with Maple Browned Butter Frosting

If you make this cream cheese swirled pumpkin banana 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!

watch the how to video:

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 18
Calories Per Serving: 297 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Salted Maple Butter

US Customary - Metric

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.
    2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.
    3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.
    4. Transfer to the oven and bake for 40-45 minutes, or until center is just set.
    5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
    6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter (you should do this!). Enjoy!

Notes

To Replace the Banana: use an additional 3/4 cup pumpkin or unsweetened applesauce. But again, I like the bread best with bananas. You do not taste them.
To replace the Coconut Oil: use an equal amount of melted butter.
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. 
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. 
Storing: this bread keeps well for 3-4 days at room temperature. 
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horizontal photo of Cream Cheese Swirled Pumpkin Bread with 1 slice cut

This post was originally published on September 24, 2019
4.14 from 774 votes (679 ratings without comment)

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Comments

    1. I use 9×5 inch bread pans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  3. Hi, I need to do it with fresh pumpkin instead of ready to use canned. Should I just cook the “flesh” until it is soft or is there anything mixed into it?

    Reply

    1. Hi Gwen, yes cook the flesh until very tender and soft, then puree. DO not add anything to the pumpkin. Once it is pureed you can use as directed in the recipe. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  4. This looks amazing, going to try it tonight! If I were to attempt muffins, should I keep the same temp but just less time? Thanks!!

    Reply

    1. Hey Joanna! Yes, same temp, but bake 18-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hey Jen! Yes, I would recommend using an additional 3/4 cup pumpkin in place of the banana. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. I don’t have bananas, but I’m going to use unsweetened apple sauce as a substitute. I don’t think I’ll regret this decision! Thank you for creating and sharing such wonderful recipes and content!

    Reply

  7. Can you substitute something in place of the coconut oil? I’m allergic to coconut but I’d love to make this pumpkin banana bread. I’m a huge fan of your recipes. Thanks so much.

    Reply

    1. Hi Barri! You can use melted butter in place of the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. 5 stars
    Delicious and healthier than most. I made it as is. Next time I might put a ribbon of cream cheese through the center as well!! Thanks for a great recipe.

    Reply

  10. I have been looking for a cream cheese swirl pumpkin loaf for a very long time…this one looks perfect!! Can I use another oil other than coconut?

    Reply

    1. Hey Kim! I would recommend melted butter in place of the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. this looks amazing! do u think i could make this with trader joes pumpkin cream cheese? if so should I reduce the amount of maple syrup in this to avoid it being overly sweet? can’t wait to make 🙂 love all ur recipes!

    Reply

    1. Hey Sarah! Yes! I think the TJ’s cream cheese will be great! I would not leave the maple syrup as is and use the call for amount. I don’t want the bread to bake any different for you. If you want to reduce the sweetness, skip the cinnamon sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hi Leah! I would recommend a GF flour blend such as cup4cup. I have not tested this recipe with either almond or coconut flour, so I am not sure of the results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  13. If you hate bananas with a passion, but love pumpkin bread what could be added to make up for no bananas? This recipe looks so good otherwise.

    Reply

    1. Hi Lauren! I recommend using an additional 3/4 cup pumpkin puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hi Renee, yes vegetable oil works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply