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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 it’s October, so bring on all those pumpkin recipes. And today, we’ve got something sweet!
Before I began cooking and baking, I wasn’t someone who looked forward to pumpkin anything. I grew up in a household where dessert wasn’t dessert if chocolate wasn’t involved. And in a way, I still kind of think like that. But these days I’m able to embrace non-chocolate sweets as well.
Of course, I enjoy them as more of a “snack”. 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?
I’ve 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 I’d 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 purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture.
You can use my homemade pumpkin butter. Or pick some up at Trader Joe’s, Whole Foods, Amazon, or your local market…though I am partial to mine. Just make sure your pumpkin butter is spiced for best flavor.
Now, let’s bake some pumpkin butter bread
This is all made in one bowl. You’ll mix the wet ingredients with the dry and that’s 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 don’t 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, it’s 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 it’s a good idea.
Looking for other pumpkin recipes? Here are a few ideas:
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, don’t 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
Ingredients
- 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
Instructions
- 1. Preheat the oven to 350° F. Butter 2 (9×5 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.
Made this yesterday for my family’s dessert and it was a HUGE hit! Will make this again! I liked that it wasn’t too sweet. My family did drizzle honey on it:) Mum was able to eat it without the honey because it was not sweet. Big Hit!!
Kim
Hey Kim,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
The scent coming from the oven is five stars! It’s delicious. When I make it again, I’ll change one thing. Instead of the whole amount of cinnamon sugar on top, I’ll put half if it on the cream cheese. It wasn’t consistently sweet. Unless this was because my daughter and I couldn’t wait and ate apiece when it was still a little too warm! Making the pumpkin butter was ingenious. I’ve decided to use the rest to make another batch for friends.
Hi Pati,
Thanks a lot for making this recipe and sharing your feedback! I hope it’s as good as it smells:) xx
Do you think subbing a 1:1 Gluten free flour would work?
Hi Tasha,
Yes, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xT
Would like to know if apple butter would work? Cannot find pumpkin butter anywhere!!!!
Hi Gia,
Yes, apple butter will work, it’s going to give a different flavor. Here is my pumpkin butter recipe:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xT
This was good! I had to bake way longer than recommended not sure why, and the middle of my loaves sunk in, in the middle… any idea why? I did have to use the butter substitute you suggested because I didn’t have enough coconut oil could this be why?
Overall very good!
Hi Melinda,
Thanks so much for giving the recipe a try! It simply could just be the difference in ovens, unless you baked in a glass dish, that usually takes longer. Totally normal for the loaf to sink in the middle:) Have a great Monday! xT
Delicious! Made it yesterday and everyone was commenting on how great the house smelled. My loaves are really dense on the bottom- did I undercook? My toothpicks came out clean and I had a cook time of about 45 minutes. I would definitely make this again (and again!) so any troubleshooting tips you have would be great! Thanks for sharing these recipes with us. XO
Hey Jessi,
Happy Monday! Thanks so much for giving this recipe a try! This is somewhat of a dense loaf. Were any of your ingredients expired? So glad you enjoyed the flavors! xx
I think it was user error! Making it again tomorrow to double check myself. The taste is just too delicious not to try until I get it right. Thanks for responding!
I hope it turns out well!
Loved it! Could find pumpkin butter at two stores so I used apple butter and it was delicious!!! I also did half coconut oil half butter! Will definitely make this again!
Hi Crissy,
Awesome!! Thanks so much for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed! xx
Is there a preferred substitute for the coconut oil? I’m allergic, but this looks so good’
Hey Chantelle,
You bet, any other neutral oil will work well for you! I hope you love this recipe, please let me know if you give it a try! xxT
Could you make this in a bread machine?
Hi Alexis,
I would not recommend a bread machine for this recipe, it’s just not needed:) Please let me know if you give it a try! xT
Another Half Baked Harvest winner!! So delicious!!
Hey there,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Can you add chocolate chips to this recipe too?
Hey Annie,
Sure, I don’t see why not! I hope you love this recipe, let me know how it turns out! xx
My dough seemed a lot thicker than yours looked in your Instagram video. I’m wondering if three cups of flour was too much? I’ve made a lot of banana/pumpkin bread recipes so was expecting the dough to be a bit looser, but mine was almost closer to a pizza dough?
Hi Sarah,
Thanks for giving this recipe a try! The batter should be on the thicker side, but not like pizza dough. 3 cups of flour is correct, was there anything you adjusted? Did you mix this by hand or with and electric mixer? Let me know how I can help! xT
You know what’s super-easy and yummier than canned or fresh pumpkin? Baked sweet potato (or yam). Just bake and scoop out the flesh, and sub for same volume as the pumpkin. Can also bake ahead if you wish. Brighter color, great flavour and when I did a taste test with a pumpkin pie and a mashed sweet potato pie, people chose the sweet potato version. The taste difference was subtle but for me the big thing is how easy it is to use. And you can have sweet potatoes on hand all year round!
Thanks for sharing Peggy:)
I just made these….. The loaves are not very tall in their pans… I think two 8×4 pans would work better aesthetically. But they smell amazing and I can’t wait to try them!!!! Currently they are cooling..
Yup. It’s delicious (replying to my own comment lol) I couldn’t wait for it to cool much! I do think I’d do smaller pans next time for taller slices. This is a squat little loaf. But tasty as heck, especially with the honey butter ?.
Lol thanks again Sarah!!
Hi Sarah,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I loved the flavor and texture of the bread – it was amazing! Can these be made into muffins>
Hi Megan,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx