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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread. Better than you could get at any coffee shop, this bread melts in your mouth. Doughy pumpkin bread made with pumpkin butter, sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Best enjoyed warm, right out of the oven with a generous smear of salted honey butter. This quick bread is perfect for all of the autumn weekends ahead!
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Well, I said it yesterday, but itโs October, so bring on all those pumpkin recipes. And today, weโve got something sweet!
Before I began cooking and baking, I wasnโt someone who looked forward to pumpkin anything. I grew up in a household where dessert wasnโt dessert if chocolate wasnโt involved. And in a way, I still kind of think like that. But these days Iโm able to embrace non-chocolate sweets as well.
Of course, I enjoy them as more of a โsnackโ. Either way, I can now say that I really do look forward to things like pumpkin bread in the fall.
What makes this pumpkin bread so special?
Iโve made pumpkin bread in the past. The first time was more of a banana pumpkin bread. Then last year I did a sweet chocolate chip pumpkin bread. This year, however, it was my goal to create a pumpkin bread recipe that was more of a classic. One that Iโd make again and again all season long.
Of course, I wanted this bread to be a little more special than all the others out there. So I used spiced pumpkin butter, not just pumpkin purรจe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purรจe and contains less moisture.
You can use my homemade pumpkin butter. Or pick some up at Trader Joeโs, Whole Foods, Amazon, or your local marketโฆthough I am partial to mine. Just make sure your pumpkin butter is spiced for best flavor.
Now, letโs bake some pumpkin butter bread
This is all made in one bowl. Youโll mix the wet ingredients with the dry and thatโs it. I used maple syrup as the sweetener. Mostly because I LOVE the warming flavor it adds to baked goods this time of year. The coconut oil keeps the bread doughy, and a touch of pumpkin pie spice adds in all the cozy flavors.
Divide the batter between two bread pans lined with parchment paper, swirl in the cream cheese, then finish each loaf with a light sprinkle of cinnamon sugar. If you donโt love cream cheese, you can omit it, but I think it works well with the fall flavors.
As the bread bakes, oh my gosh, your kitchen will smell incredible. Better than a fall and Thanksgiving candle combined.
While the bread bakes, makes the honey butter
Since I love to enjoy this bread warm, I needed a sweet butter to melt over each piece of fresh pumpkin bread.
A salty honey butter is always so good. It melts deliciously into every nook and cranny of the bread.
Of course, itโs not needed, but it sure makes every warm bite just that more delicious.
So how about some Tuesday evening pumpkin bread on a crisp October night? Promise itโs a good idea.
Looking for other pumpkin recipes?ย Here are a few ideas:ย
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
Pumpkin Butter Chocolate Chip Cookies
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Lastly, if you make this Cream Cheese Swirled Cinnamon Pumpkin Butter 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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Ingredientsย
- 1 cup pumpkin butter, (homemade or store-bought)
- 1 cup canned pumpkin puree, (not pumpkin pie filling)
- 3/4 cup melted coconut oil , (or melted butter)
- 1/2 cup maple syrup, (use 3/4 cup for a sweeter loaf)
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, melted
- 1/2 cup cinnamon sugar
Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
Instructionsย
- 1. Preheat the oven to 350ยฐ F. Butter 2 (9ร5 inch) bread pans.2. In a large mixing bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, mix until just combined. Divide half the batter evenly between the prepared bread pans.3. Spoon teaspoon size amounts of the cream cheese over the batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese using a sharp paring knife. Sprinkle 2-4 tablespoon of cinnamon sugar over each pan, then evenly spoon the remaining batter over each bread pan, it's OK if all the cream cheese is not covered. Sprinkle 2-4 tablespoons cinnamon sugar over each pan. 4. Bake for 40-45 minutes, or until the center is just set.5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of salt.6. Remove the bread and let cool on a rack, or enjoy warm with extra honey butter.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
U can even use this bread for Pumpkin Bread Pudding!
Love this idea, Amy! Thank you for sharing!
Delicious pumpkin loaf! I will say I found it labor intensive for a simple pumpkin loaf. Not sure I will make it again for this reason.
I read โdivide half the batterโ as divide the batter in half so I didnโt have any batter to pour over the cream cheese/sugar which was a blessing in disguise because the cream cheese and cinnamon sugar were on top of the bread and the loaf baked around it and I loved it this way!
Hey Meagan,
Awesome! Thanks so much for making this recipe and sharing your feedback! So glad to hear it was enjoyed!
So this recipe tastes good but it doesnโt turn out very well. Itโs *extremely* dense. And the cream cheese is a bit odd when left plain. In other recipes Iโve done that are similar, the cream cheese is sweetened and/or has eggs in it, which makes it turn out much better. I thought I would try the recipe as is for fun, but I donโt think Iโll make it again. It doesnโt come out like the picture in the recipe – it comes out like 2 inches tall and very dense.
Hi Brit,
Thanks so much for trying this bread and sharing your notes. Very sorry to hear you didn’t love it! Have a great Sunday!
I so look forward to making this recipe. After we remove the pumpkins (uncarved of course), I bake them and make the puree that I keep in the freezer to have all year round. It’s always worked so well! our bread recipes always look so good…
Such a great idea, Chris! I hope you love this bread, let me know how it turns out for you!
Could apple butter but substituted for pumpkin butter?
Hi Sharon,
Sure, that would also work for you. I hope you love this recipe, please let me know if you have any other questions!
Hi, could i do this without the swirl of cream cheese?
Hey Evie,
Totally, that would be perfectly okay for you to do. I hope you love this bread, please let me know if you have any other questions!
I made this today and it’s delicious although when I cooled it and took it out of the pan it looks as if the bottom part is too dense and not cooked all the way. . I had it in the oven for 50 minutes, any suggestions?
Hey Lisa,
Thanks so much for making this recipe! Hmm sorry to hear about the bottom part. I’m not sure what happened for you. Did you bake in a metal pan?
Actually, one ceramic and one metal. I have pumpkin butter left so going to try this week again. However, what I salvaged, we used to crumble on top if ice cream !
That’s a great idea! I would try just the metal and see how that works:)
Hey Lisa – Use butter not coconut oil and it turns out incredible!
Can you make your own cinnamon sugar? I have plenty of those ingredients. If so, what would be the break down ratio? Is it 1 to 1? Thank you!
Hi Megan,
You bet! It’s 1/4 cup sugar and 1 tablespoon of cinnamon.
Please let me know if you have any other questions!
Hi there,
Curious if I could substitute the pumpkin butter for additional pumpkin puree?
Thanks!
Hi Karen,
So sorry, I would not recommend that for this recipe. Please let me know if I can help in any other way!
Can this be made into cupcakes?
Hi Hilda,
I have never tried that with this recipe. Here are some other recipes you might like:
https://www.halfbakedharvest.com/chai-pumpkin-latte-cupcakes/
https://www.halfbakedharvest.com/pumpkin-cream-cheese-muffins/
https://www.halfbakedharvest.com/pumpkin-coffee-cake-muffins/
I hope this helps! Please let me know if you have any other questions!
Hi! I only have one bread pan – would you recommend just halving the recipe, or do you think the batter would store OK in the fridge for a couple hours while I bake the other loaf and reprep the tin?
Thanks so much in advance ๐
Hi Ally,
That would be just fine for you to do with the batter. In fact, I would just cover and keep it at room temp while the other loaf is baking. Please let me know if you have any other questions!
Thank you so much!!! I made it today, itโs so lovely ๐
Since it has cream cheese, do you store it in the refrigerator?
Hi Keri,
I store this at room temp:) Please let me know if you have any other questions!
How do I get rid of the pop up ads. They are so annoying while trying to figure out your recipes.
Hi Kathryn,
So sorry about this! I would download a pop up blocker on your browser, that should help!
Does this make one loaf or two??
Hi Emily,
This recipe makes 2 loafs. Please let me know if you have any other questions!