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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!
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!
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.
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.
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.
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.
Looking for more pumpkin recipes? Try one of these…
6 Ingredient Spiced Pumpkin Butter
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
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.
Ingredients
- 3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
- 1 cup canned pumpkin puree
- 3/4 cup melted coconut oil (see notes)
- 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
- 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
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.
This post was originally published on September 24, 2019
These were amazing! I made 12 muffins and the rest a loaf. It was the perfect amount. Will be making these all fall. -from a fellow Rocky River gal ?
Ah no way! How is it there? Also, so glad you loved this recipe, Elizabeth! xTieghan
What is a good substitute for pumpkin pie spice?
Hi Brittany! You could use a blend of cinnamon, ginger, and nutmeg. That would be fine. Enjoy and let us know if you have more questions as you go!
This pumpkin loaf is so tasty. Moist & well balanced with the spices. The cinnamon sugar was really good too. It took a lot of vigorous stirring for my maple butter to come together but it did eventually and it was DELICIOUS. To be honest, I don’t even think the cream cheese is needed – which is saying something because I honestly love baking anything with cream cheese, especially pumpkin. But yeah, I think it would be just as tasty without so don’t feel like you can’t make it if you don’t eat cream cheese or don’t have some. It’s still delicious!
That is so amazing to hear Lauren! Thank you for trying this bread! I hope its a fall staple for ya! xTieghan
I’m planning on making this next weekend. Do you melt the coconut oil first and then measure? I just wanted to double check.
Yes that would be just fine! Enjoy Abby! Let us know if you have any other questions.
Hey Abby! Yes, I melt first, then measure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Do you think we can add streusel to this or will it weigh down the cake? Planning on making this tonight!
Hi Kristine! Sorry for the delay but a streusel would be delightful! Enjoy! Let us know if you have any other questions!
Can these be baked in a muffin pan without adjustments?
Im putting them in the oven now! FYI- The ingredients include 2 teaspoons of baking powder however this is not mentioned in the recipe. I hope other bakers figured out they need to add it with the other dry ingredients. Can’t wait to taste!!!
I hope this turns out amazing for you Sheila! Thank you! xTieghan
Just made this bread and it is delicious. I found that I did not have enough batter for 2 loaves in the stated size. Made the second in a smaller pan. My regular sized loaf took about an hour to fully cook. I also found that next time I need to pipe the cream cheese further down into the batter. This was a really great recipe that I will definitely make again. Loved being able to make this without having to break out a mixer
Thank you so much Randy! I am so glad this turned out so well for you! xTieghan
Would honey work as a substitute for the maple syrup? I’m excited to try this recipe out!
How big of a can of pumpkin do you use?
Hi Elizabeth! Tieghan uses a 15 oz can of pumpkin for this recipe. Let us know if you have any other questions! Enjoy!
Do you ever freeze ripe bananas? If you do…do you use the liquid that thaws with them or discard that? I want to make this today but never know what I am to do with the “juice” of the thawed bananas?
I just stumbled upon your website and am I glad I did! Just took the pumpkin bread out of the oven and the pierogis are in the refrigerator waiting for dinner time. You have so many recipes that I am excited about that I don’t know where to start! The Pumpkin bread is amazing. Thank you for sharing your gift.
Thank you for trying it Julie! I am so glad it turned out amazing! xTieghan
How big of a can of pumpkin do you use?
This look delicious but I don’t have coconut oil! Help what do I use? Trying to make it tonight. Thank you so much.
For the cinnamon sugar how do we make it at home really quickly?
Hi Shannon! You can just blend about 1/2 cup sugar with 1 Tablespoon cinnamon to have on hand. Let us know if you have any other questions as you go! Hope you enjoy it!