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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.
A friend recently made this bread and it was delicious. I would love to make it for Thanksgiving morning so my family has something to nosh on with coffee. How many days in advance could I prep the batter if stored in the fridge?
P.S. As a note for other folks, my friend used GF flour and it turned out perfectly!
Hey Alisha,
So glad to hear that you enjoyed this recipe! I probably wouldn’t make the batter more than a day or two in advance and then you are going to want it to be room temp before baking. I hope this helps! xx
If I only have one bread pan, but I want to make 2 loaves, will it be fine for the batter for the second loaf to sit out while the first loaf bakes? Thank you!
Hey Evelyn,
You bet, that will be just fine for you to do! I hope this recipe turns out tasty, please let me know if you give it a try! xTieghan
Followed this recipe using your pumpkin butter. Soooo delicious! My husband cannot stop eating it! Making more tomorrow!!
Hey Katy,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Will pumpkin spread from
Trader Joe’s work for this?
Hi Meredith,
Yes, that will work for you! I hope you love the recipe, please let me know if you give it a try! xT
Can I substitute the flour for almond flour?
Hi Carrie,
For best results, I would use a gluten free flour blend like Bob’s Red Mill. Please let me know if you give this recipe a try, I hope you love it! xT
This bread overall was pretty good. I like the idea of melting the cream cheese just a bit to make it easier to spread. And the idea of cinnamon and sugar in the middle and on top was genius! I made pumpkin butter for the recipe one this site and it turned out fantastic, nice to use in this recipe. One thing I’ve noticed in this recipe and the banana bread recipe from this site is a little dryness, which I’m wondering if it’s from the use of coconut oil? I typically use butter in my sweet breads and they don’t turn out dry. A time consuming recipe but would make again with substituting butter for coconut oil in hopes of something less dry.
Hi Courtney,
Thanks for giving this recipe a try and sharing your feedback!! Any chance it was just slightly over baked causing it to be dry? You could certainly use butter or another neutral oil in place of the coconut oil. I hope this helps for next time! xT
I made this recipe last night and it is SO good! When I baked the bread neither loaf rose well and they turned out pretty dense. Any tips to help avoid this the next time I make this recipe?
I used butter instead of coconut oil and apple juice instead of apple cider.
Hi Natalie,
Happy Wednesday! Thanks so much for making this recipe and sharing your feedback, so glad to hear it turned out well for you! Sorry to hear they didn’t rise, this is definitely a dense bread, but is there any chance your baking powder and soda were expired? xT
Would replacing the maple syrup with brown sugar turn out okay? And can the pumpkin butter be replaced with pumpkin purée?
Hey Dominique,
Yes, to the brown sugar:) You will want to stick with the pumpkin butter for this recipe:) Please let me know if you give it a try! I hope it’s delish! xT
Can I use coconut oil from bottle or does it have to be semisolid coconut oil melted ?
Hi Sally,
Is the coconut oil from a bottle the spray? I would suggest solidified coconut oil and then melted. I hope this recipe turns out well for you, please let me know if you give it a try! xx
My dough was quite thick? What did I do wrong?
Hi Courtney,
Thanks for giving the recipe a try! How did the cake turn out? This is definitely a thicker batter! Was there anything you adjusted in the recipe? Please let me know how I can help! xT
So moist and amazing, will be making this on repeat this holiday season!
Hey Anna,
Amazing!! I love to hear that this recipe was a winner, thanks so much for making it:) xT
I made one loaf and 12 muffins, they were perfect! i also made your pumpkin butter recipe and it turned out SO good.
Wow! Thanks so much for giving the recipes a try Andrea, so glad to hear that they were enjoyed! xT
I very much dislike the taste of maple syrup, is there an alternative I could use? Love your recipes, and I would really like to try this.
Hey Marianna,
You really cannot taste the maple syrup here, but honey will also work for you! I hope this recipe turns out tasty, please let me know if you give it a try! xT
Can you substitute extra pumpkin purée for the pumpkin butter?
Hi Lauren,
Sorry, I wouldn’t recommend that, you definitely want to use the pumpkin butter:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
This recipe was excellent. I added chocolate chips to the batter. The whole family loved it! It is a keeper.
Hi Julie,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
How long would you say this bread keeps for?? Hoping to save a loaf for Halloween (if we don’t eat it first 😅)
Hey Josie,
I would say it’s good for 1 week in an airtight container. I hope you love the recipe:) xx