This post may contain affiliate links, please see our privacy policy for details.

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.

SavePrintEmail

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. 
View Recipe Comments

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)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    This turned out absolutely delicious. I do wish that there was a simple way to make this one loaf, I’m stuck on the eggs. I only have one loaf pan… ?. I turned the rest into muffins but it’s a lot for one gal!

    Reply

    1. Hi Shagah! Have you tried freezing some? It should hold! Or giving some away? If there is anything I can help with, please let me know! xTieghan

      Reply

  2. 5 stars
    Just made this for my husband and his friends that were over watching football and they cannot stop raving about it! It is so moist, pumpkin-y, delicious!! Thanks so much for the great recipe! 🙂 The only change I made was using melted butter instead of coconut oil because I didn’t have any on hand. I tried to be pinterest-y and make the maple butter into the shape of a football but it turned out looking more like a brain XD I’ll have to practice on that one but I will definitely be making this again! YUM!

    Reply

    1. Hey Jodi,
      I would follow the recipe as is, just reduce your baking time to 25-30 minutes, just keep an eye on them! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    This is the 2nd HBV loaf recipe I’ve made, and the 2nd time mine has turned out somewhat uncooked throughout the middle, even though I follow the directions to a T. Twice I even threw it back in the oven for a few minutes. still undercooked. I just realized… You live in Colorado, and I am in CA… what conversion for altitude should some one at sea level take into consideration when baking?

    Reply

    1. Hey Alli,
      Thanks for trying the recipe! No need to adjust, but the baking time could be extended, just keep baking until cooked through. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  5. My bread did not rise. Came out as if it was not fully cooked. Not sure what I did wrong. I followed the recipe other than using butter instead of coconut oil. The cream cheese did not melt either. Is it supposed to bake at 350F? I cooked it for 45 minutes.

    Reply

    1. Hey Linda,
      So sorry you had issues with the recipe. I am wondering if your baking powder and soda were fresh? Did you adjust the recipe at all? All ovens can be slightly different so you can always add 5 or so minutes to your baking time. Please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    Love this recipe! I added a little bit more pumpkin to moisten it up since I had to substitute honey for some of the maple syrup and my batter felt a bit thick, but the extra pumpkin helped. I also added some walnuts for good measure. It was divine!

    Reply

  7. 4 stars
    Yummm! Moistness meant the toothpick trick (checking done-ness) didn’t work, but the taste is great even w extra fiber. I replaced 2 cups of the flour with whole wheat flour, and added 1/4 cup wheat bran plus chopped walnuts folded in at the end!

    Reply

  8. 5 stars
    This is delicious and my favorite recipe for pumpkin bread now. Making more for friends and neighbors now. However when I split into two pans, it didn’t rise. Any recommendations to help that? Thanks! Ps. I have been making one of your recipes each week ❤️

    Reply

    1. Hey Heather,
      Thanks so much for giving the recipe a try! Did you adjust the recipe at all and was your baking powder and soda fresh? Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

      Reply

  10. 5 stars
    Just made this for my family, and it was a hit! I made the recipe exactly as you put it but I had to cook for almost an hour. Wonderful recipe to start off the Fall season! Thank you ?

    Reply

    1. Hey Toni,
      You could use honey in place of the maple syrup. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

      Reply

  12. Hi! is there any possible substitute for the maple in the bread? i don’t have any at the moment but still wanted to make the bread without the maple butter

    Reply

    1. Hey Cassidy,
      You could use honey in place of the maple. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

      Reply

  14. Question about the coconut oil, do you measure 3/4 cup of the solid coconut oil, then melt. Have not baked with coconut oil before, or do you melt enough coconut oil until it reaches 3/4 line in a glass measuring cup as if using canola oil? . I never know with coconut oil. This recipe looks amazing cannot wait to make!

    Reply

    1. Hey Linda,
      You will want to use 3/4 cup of melted coconut oil. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

      Reply

  15. Do you think you could use fresh pumpkin puree rather than canned?I have some in the fridge..thanks love your recipes!

    Reply

    1. Hey Maeve,
      Yes, fresh pumpkin puree would be great! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

      Reply