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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. 5 stars
    I made this exactly as the recipe said. It was perfection! Rose beautifully and tasted amazing. Not too sweet. The cream cheese addition was amazing. Love this recipe and all your recipes

    Reply

  3. 2 stars
    Disappointing recipe…contrary to her comment, the banana really does dominate any pumpkin flavor there may be. Neither pumpkiny enough, nor spiced enough, nor salty enough to bring out the spice flavors. Cream cheese needs to be wayyyy softer than room temp and needs to be whipped to be “swirled”. But even with that, it just sits on top of the loaves and doesn’t create any swirl. Would prefer more sweetness and cinnamon to be incorporated INTO the recipe instead of overloading it on top. Sadly there are many other pumpkin bread recipes I will be returning to instead of this one.

    Reply

    1. Hi Raquel! I am really sorry this recipe did not work out well for you! If there is anything I can do to help, please let me know! Otherwise, I hope you love some other recipes of mine! xTieghan

      Reply

  4. 5 stars
    So yummy! I love that there is no added sugar except the cinnamon sugar on top–the overripe bananas and maple make it so sweet all on their own! (But that cinnamon sugar crust really does take this to the next level!) I made this in mini loaf pans to share with friends and family, which meant my husband and I finished our portion in just a couple of days–planning to make this again this weekend! 🙂 Thank you, Tieghan!

    Reply

    1. Hey Lisa,
      Thanks so much for trying the recipe, I am sorry you had issues with the texture. Did you adjust the recipe at all? Was your baking soda and powder fresh? Let me know how I can help! xTieghan

      Reply

  7. 3 stars
    A little disappointed as this was only okay. It was not as sweet as I’d imagine it being and needed a lot more salt to bring out the flavor. The maple butter helped and I also added some finishing salt.

    Reply

    1. Hi Sarah! I am sorry this did not turn out as expected.. Please let me know if there is anything I can help with! xTieghan

      Reply

  8. 5 stars
    This bread is delicious!! I’ve made lots of different pumpkin bread recipes over the years and this one is by far my favorite!! It offers just the right blend of flavors and it’s not too pumpkinie (I know that’s not a word, hehe). Great job Tieghan! Every recipe of yours I’ve tried is truly fantastic. It’s time for me to purchase your cookbooks.

    Reply

    1. Thank you so much Diane! I am so happy you have been enjoying my recipes! I hope you love all of the ones in the book! xTieghan

      Reply

  9. 4 stars
    This was a good recipe, but it’s not very sweet. It was a little bland without the maple butter. The top was very good with the cinnamon sugar but the bottom half was meh. My bananas were not fully ripe. Could that be the reason?

    Reply

    1. Hey Bailey,
      So sorry this was not sweet enough, yes it could have been the bananas! Please let me know if you have any other questions! xTieghan

      Reply

  10. Not sure what went wrong but it turned out rubbery. I did use bananas that I had frozen and let thaw. Could this be the problem?

    Reply

    1. Hey Melissa,
      So sorry you had issues with the texture. The frozen bananas should not be the issue. Did you adjust anything else in the recipe? Was your baking powder and soda fresh? Let me know how I can help! xTieghan

      Reply

  12. I just made this bread on Sunday and it was so so good I want to bring some to my work to share with my coworkers on Thursday!! Do you think it would be okay to leave outside room temp until then?

    Reply

    1. Hey Alex,
      Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. Thank you for the recipe and for al the great content and clear explanations! I don’t have a 9×5 pan. I have mini muffin tins, a 9×13 glass Pyrex, and square 9″ ceramic baker. Any tips or rule of thumb when changing sizes? Thanks again!

    Reply

    1. Hey Susie,
      I would do muffin tins and reduce your baking time to 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply