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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
I love the aroma in the house while these loaves are baking – almost as much as eating them. Not quite, but almost. Thank you for this amazing – and surprisingly easy to make – pumpkin bread. When I have more brown bananas than I can possibly use, I freeze them. They are the perfect consistency as they thaw.
That is amazing! So glad you loved this Jane! Thank you for trying it! xTieghan
I love all of your recipes! For this one, what do you think about omitting the cream cheese and adding chocolate chunks? I’m sort of mixing two of your bread recipes? Do you think it will be overwhelming with the maple butter? Please let me know.
LOVE this idea. Chocolate chunks will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hey , i wanna learn if i can do this recipe in the microwave ? ?
Hi Betul! No, I would not recommend that! Please let me know if you have any other questions! xTieghan
Hi! I would not recommend doing this in the microwave. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I am process of making now. It seems like there is a lot of cream cheese to use. Do you really use all 8oz? I ran out of room in the bread to squeeze it in. It seemed to be a lot?
Hi Krista, did you divide the cream cheese between both loaves of bread? If so, then you should have just the right amount. If you used all 8 ounces for 1 loaf, then yes this will be too much.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I made your Pumpkin Butter the other day and I have a lot left. Can I use this instead of the pumpkin puree? Thanks!
Hi Monica! YESSS! Using pumpkin butter will be so delicious. Such a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made the loaves of pumpkin-banana bread this afternoon. The maple butter is a match made in heaven served with the bread! You’re right about the loaves baking up moist and pretty. Thanks for a delicious recipe that is an upgrade from plain pumpkin bread. The recipe comes together quickly and the house smells wonderful while the bread is baking.
I am so glad this bread turned out so well for you, Melissa! Thank you so much! xTieghan
Planning on making this tonight – looks amazing! I’m thinking of adding chocolate chips instead of cream cheese – do you think that would be good? Thank you!
Hey Emily! I am sure that would be great! I would use around 1 1/12 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yum yum yum, so good. The best pumpkin bread I’ve ever had!!
LOVE THAT! Thank you so much for trying this Jenny! xTieghan
My family went absolutely NUTS for this pumpkin bread! I didn’t use the cream cheese and they didn’t miss it. They raved about the maple butter and just couldn’t get enough. This is my go-to pumpkin break from now on. Thank you so much!
Thank you so much Grace!! I am so glad you and your family loved this recipe! xTieghan
I tried to make this exactly as said but it didn’t rise and was super soft and mushy…I’m pretty sure I didn’t forget anything but it made me sad that I couldn’t enjoy it like everyone else has.
Hi Christi, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
THIS WAS SO GOOD. I used whole wheat flour (did the replacement based on weight rather than volume) and this tastes decadent despite not having that much sugar in it (I didn’t make the maple butter). The bananas are genius!
I am so glad you loved this Jamie! Thank you! xTieghan
Wowwww. Just made this and CANNOT wait to try it. My house smells wonderful!!
Thank you so much Tori! xTieghan
Hi, I only have 1 bread pan. Could I freeze half the batter and bake it the next day and still taste the same? Thanks!
Hey Judith! To Freeze I actually would recommend Baking 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. I am not sure how freezing the unbaked the batter would turn out. Maybe you could just bake 1 loaf of bread at a time?
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Amazing! So hard to eat only one slice. I saw this recipe on the blog a little while ago and decided to make it today. I’m sooo glad I did, and already can’t wait to make it again. It was a big hit with my boyfriend and his dad. I’ll be bringing the 2nd loaf into work tomorrow, and I have no doubts that it’ll be gone in minutes.
Thank you, Tieghan!
I am so glad you loved this Cassandra! Thank you so much!! xTieghan
YAY you added metric, that’s so cool! I love your blog but it’s kind of annoying when you’re not sure to convert in grams (it’s never the same from one website to another) to that is super good news! I don’t know if you plan to do this, but if you could add this to all your recipes it would be amazing! Anyway, great work Tieghan!
Thank you so much Eva! xTieghan