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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.
If I were to make one loaf instead of two, how many eggs would you suggest? One or two?
Hi Moranne,
I would use 2 eggs. I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Hi Tieghan. I just had to send you a note on how good your recipes are! I have made about 7 of them so far and my family looks forward to every week of me making a new recipe of yours. This was the latest one I made and this cream cheese swirled pumpkin bread was amazing!!!!! Thank you so much for sharing these wonderful recipes 😌
Hey Lisa,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩 Thanks so much for your kind message and making so many recipes!! 🤍
Could you half the recipe to just make one loaf?
Hi Katie,
Totally, that will work well for you! I hope this recipe turns out tasty, let me know if you give it a try! xx
I loved this recipe! However, I like things a little sweeter so I added 3/4 cup brown sugar to the pumpkin butter and 1 cup of white sugar to the bread. So moist and delicious! I ate one whole loaf myself and put the other one in the freezer for later. I’ll definitely make this again.
Hi Lynette,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Can I use pumpkin pie spice instead?
Hi Amanda,
So sorry, I am not sure what you mean, this recipe already uses pumpkin pie spice:) Please let me know how I can help! xx
Have made this 2x now because I had leftover pumpkin butter and it was delicious both times! I think I let my pumpkin butter get too pasty and the batter was a bit dry on my first time. The second time making this I added some almond milk to help moisten the batter and it turned out perfect and even more delicious this time! Good to know I can store it on the counter. I was worried about the cream cheese but with the last loaf, it got really hard in the fridge and it is so much better room temp!
Thanks again for the delicious recipe!
Hey Nicole,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
I have tried many of your recipes and really enjoyed them, but this one was not a hit at all for me. The cream cheese was actually very odd. I kept wondering if the cream cheese had been made a little more like a cheesecake (with some egg and sugar maybe) and half as much as called for in the recipe it may have been better. As it is, it is just heavy and out of the flavor profile. It would not swirl with the texture of the bread batter and it came off flat. I prefer the “less sweet” flavor of the bread but even eating around the cream cheese the bread felt like it was missing something.
*1 star
Hi Aubrey,
Thanks so much for trying this recipe and sharing your feedback. So sorry to hear it was not enjoyed! Let me know if there is anything I can help with! xT
I tried this recipe and was expecting a flavorful and tasty bread. It was gummy, the cream cheese was odd, and the pumpkin butter added nothing. Evrn after I boosted the spices hoping for a better outcome, it was an expensive waste of ingredients for a lot of effort.
Hi Maria,
Thanks for giving this recipe a try, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with!! xT
I think the flavor profile is flat. The maple syrup alone cannot compensate being sweet enough for both pumpkin puree and pumpkin butter. Sorry to say, but you need some form of sugar to make this bread work. The pumpkin is too strong a flavor, and it overwhelms everything else. The batter is thick and produces a gummy bread. Melted cream cheese does not swirl into this batter. The use of cinnamon sugar on the cream cheese and on top of the batter just does not add to the taste. It definitely takes longer than 40 minutes to bake, even with careful monitoring.
Hi Maria,
Thanks for giving this recipe a try, sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
Made this tonight, and it was so delicious! Cannot wait to have it with my morning coffee!
Question – what is the best way to store? Sorry if I missed it in the post.
Hey Mary,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try! You can store in an airtight container on the counter:)🍁 xxT
We made this last night. Everything was going well. But then ten minutes before timer I checked it and the whole top was burnt black 🙁 the inside was not cooked all the way though. I’m guessing it was the sugar cinnamon mixture on top? It was just a very thin layer burnt so I cut the top off and baked it longer, but then it got too late in the evening so we decided to take it out even though it needed more time. Mostly curious what you think the burning was from? We live in Denver so thought it could be the altitude ,but you live in aspen so really don’t think there’s much difference. Maybe should have put tin foil over the top when baking? We want to try to remake it. We had a little left over batter and put them in muffin tins and those turned out perfect (baked with the cinnamon sugar on top and didn’t have any issues with burning )the muffin version of this was so delicious!
Hi Jay,
Thanks so much for giving the recipe a try, so sorry to hear you had some issues! I actually don’t live in Aspen:) But, it could have been on too high of a rack in your oven. What kind of loaf pan did you use? Was it metal? Things bake differently in a variety of pans. Next time, I would lower your rack, be sure to use a metal pan, and then keep any eye on the top, if it looks like it’s getting dark then just cover with foil. I hope this helps! xx
Excited to make this today! Wondering if you have a recommendation for storing? I don’t think we’ll make it through the two that fast and I don’t want it to spoil, so wondering if I should freeze the second loaf?
Thanks in advance 🙂
Hi Helen,
Sure, you could totally freeze the second loaf if you don’t think you will eat within 5 or so days! I hope you love the recipe, please let me know if you give it a try! xx
I’m confused. Is it half batter, cream cheese, cinnamon sugar then the rest of the batter on top or just all batter on bottom?? Thanks
Hi Amy,
It’s half of the batter on the bottom and the other half on top. I hope you love this recipe, please let me know if you give it a try! xT
So excited to make this recipe! What ratio of sugar to cinnamon should I use to make my own cinnamon sugar? Thanks!
Hey Marcie,
It really comes down to personally preference, but 1/4 cup cinnamon to 1 cup of sugar is a great ratio. You can obviously adjust and make a smaller amount too! I hope you love this recipe! xT
I am getting ready to make this recipe and realized I am a cup short on flour. Can I substitute a cup of rolled oats? Also, I want to bake them in small tin loaf pans. How should I adjust cooking time/temperature?
Hi Barb,
So sorry, I’ve not tested this recipe using rolled oats, but it could work! I would keep the oven temp the same and just keep any eye on them starting at 30 minutes. I hope you love the recipe! xx
Thank you Tieghan! I ended up borrowing a cup of flour from a neighbor. The bread was a hit and everyone liked that it wasn’t to sweet! I am going to try it again using a cup of the rolled oats..We’ll see.
Awesome!!
This loaf is delicious! Made it today for Canadian Thanksgiving! Made it with butter because I ran out of coconut oil. Yummy!! Can’t wait to eat more tomorrow!! Thanks for the recipe! 🧡
Thanks so much for trying the recipe Julie!! Happy Thanksgiving! xT