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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. Perfect for all of the autumn weekends ahead!
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, 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
Servings: 16 2 loaves
Calories Per Serving: 311 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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, or enjoy warm with extra honey butter.
Loved this recipe! I decided to make it into muffins by cooking at 375 for 20 minutes (full recipe yielded 24 muffins). Not too sweet, and very delicious! Will make these again for sure! Thanks for always having the best recipes (:
Hey Bailey,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
YUM! I was SO excited to try out this recipe!! I’m gluten free so used king Arthur’s 1:1 ratio GF flour. It turned out okay, but it seems from the photos that maybe real flour makes it that much more magical? Any thoughts on this?! It was a little dense, had a hard time cooking the middle, and it only made 1 batch! My dough was super thick, from other comments I’ve seen I also must’ve over mixed and have old baking powder! Darn it! Still good though. 🙂
Hey Katie,
Thanks for giving the recipe a try! I mean gluten free flour will never make recipes turn out exactly like all purpose flour:) But if that’s what you have to use, it’s usually worth it:) xT
I just made this for breakfast with my coffee this morning, and it was worth the 45 minute wait time!! I added cookie butter instead of pumpkin butter because that is what I had on hand. Worked perfectly and great flavor👏🏻
Hey Hannah,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
SO DELICIOUS. The only thing I did different was sprinkled some pumpkin seeds on top of the loafs. Amazing and will definitely be making again 😍
Hey Clarissa,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
HOLYYYY WOW!! So freaking delicious and tasty. I used butter instead of coconut oil and did big tsps of pumpkin pie spice and it is perfect. The honey butter on a warm slice is just heaven. Im giving the second loaf to my in-laws and will definitely be making this again 😊
Hey Laurel,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
My family all really enjoyed this! My only issue is that mine didn’t rise but was rather dense. We were thinking i had old baking powder? Any ideas?
Hey Keely,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! I would say old baking powder or the batter was possibly over mixed:) Have a great weekend!🍁
Hi, can you freeze the bread? If so, how do you recommend wrapping it?
Hey Claire,
Sure, that will work! I would do an airtight container like a plastic bag! Please let me know if you have any other questions! xT
Hi, can I make this recipe without the cream cheese filling? It sounds amazing but my daughter hates cream cheese. Thanks!
Hey Megan,
Totally, that would be just fine for you to do. I hope you love this recipe! Let me know if you give it a try! xxTieghan
Can I add any sugar to make it sweeter? More like a dessert instead of breakfast bread.
Hi Carly,
Sure, I don’t see why not! Let me know how the recipe turns out:) xT
I have to apologize to Tieghan. I made a batch, and though it was delicious, I felt that the cream cheese layer needed sweetness, and I couldn’t understand why there was so much cinnamon sugar added to the top, so I wrote a review saying what I would do differently. .. Last night, making my second batch to take to friends, I realized why. I had read the recipe wrong! It was exactly as it should have been, with the sugar added to the cream cheese. Thank you Tieghan for this recipe so good that I cared enough to make it twice. By the way, we’re still eating the first batch anyway.
Hi Pati,
No worries at all, lol no one is perfect:) So glad you enjoyed the recipe and thanks again for making it!! xT
Can you substitute almond flour or coconut for regular flour?
Hi Kim,
I would recommend using a gluten free flour bread like Bob’s Red Mill for best results:) I hope you love the recipe! xT
My loaves are in the oven now and my 17 y.o. daughter, who’s a little depressed lately and has been in her room all night, just came out and said “Mom, what smells so good?!” That alone made my day! Can’t wait for 6 more minutes!! Wondering if a loaf can be frozen?? Doubt it but thought I’d ask! Thank you so much!
Hey Heidi,
Awe, thanks for sharing this with me🤍 I am so glad this recipe was enjoyed and yes you can totally freeze it! Happy Tuesday! xx
Have a suggestions to only make 1 loaf?
Just cut the recipe in half:)
I was wondering the same thing since I only have one loaf pan. Problem is how to split 3 eggs??Lol!!🤔😁
Hi Janice,
You are going to mix all of the batter first and then you will have enough for 2 loaf pans:) xx
So delish!!! Do you store it in the fridge? I was thinking yes because of the cream cheese?
Hi Lauren,
You can keep this on the counter or in the fridge in an airtight container. I hope you love this recipe, please let me know if you give it a try! xTieghan
How do you make pumpkin butter? Did not find a recipe.
Hi Marel,
Here is my recipe for pumpkin butter:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xx
Absolutely loved this recipe! The bread turned out fantastic! I did use apple syrup instead of maple and brown butter instead of coconut oil which worked well. Really appreciate this makes two loaves because the first disappeared quickly!
Hey Ashley,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Made this to welcome Fall.
Oh my!
Make extra honey butter.
Even better the next day.
Hey Diana,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx