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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.
I look forward to making this every year as soon as the pumpkin butter starts appearing in the grocery store.
Sweet without being over-powering, a perfect fall recipe!
Thanks so so much for trying out this recipe! Have a lovely day! xT
Delicious! I made a double batch. One in a tea loaf pan for a ladies study, and the second in a 9″x9″ for pastors and staff. It was a big hit. Used left over apple butter as an optional topping. Also mixed remaining pumpkin with greek yogurt, a spoonful of maple syrup, and a dash of cinnamon for a topper. Have already added this recipe to our hunt camp menu in October!
Love to hear this! Thank you so so much! xT
Great recipes👍🏼👍🏼💫
Thanks so much Melody! xT
This was not very flavorful and very dense. Unfortunately, I had to throw it away
Hi Jean,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
I made this bread today and halved it because I only wanted one loaf..it turned out perfect…so good ,,definitely will make it again..keep coming up with such good recipes,,I have made quite a few of them and own all your cookbooks
Hey Shari,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Hello. I baked this bread and the flavor is so good. However, I made one loaf in a 9×5 pan and the loaf sink down to about 3 inches. I only had enough batter to fill a mini loaf pan and that one did not fall. Any ideas what I did wrong? Thank you.
Hi Mary Jane,
Thanks for giving this recipe a try and sharing your feedback! Were any of your ingredients expired? That may have been an issue! Let me know if that helps at all! xx
When I’m done making the recipe can I put the bread in the freezer and when I’m ready to eat put in fridge to defrost and get to room temp ?
Hi Karinna,
Sure, that will work for you, you could just thaw at room temp:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Hi I’m making this for thanksgiving. Does it have to be refrigerated because of the cream cheese? How many days does it last?
Hey Nichole,
This recipe is great stored in an airtight container on the counter for up to 1 week. Please let me know if you have any other questions! xT
Delicious and my husband loved it! I made the recipe as stated, including the homemade pumpkin butter. The flavor and texture are just lovely. I split the batter between 4 mini loaf pans and made gift size loaves. Accidentally, I put all the batter in the pans at once and so I had to put the cream cheese and sugar on top. It still turned out beautifully. This recipe could be made in any type of pan-bundt, cake pan, muffin, etc.
Hey Coleen,
Amazing!! So glad this recipe turned out well for you, thanks for making them and sharing your feedback! Happy Thanksgiving! xx
Just did a trail run before I make this for thanksgiving! Turned out lovely!
Love to hear this Angela!! Thanks so much for trying the recipe:) Happy Thanksgiving! xT
My son is coming home from college for Thanksgiving and I just made this. Oh. My. Goodness. I took one bite and am in heaven. Make the honey butter!! It’s one little extra step but puts this incredible recipe over the top.
Hey Sarah,
Happy Sunday! 🎃 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Why would you describe it as doughy when it’s made with a batter? That’s such a gross way to describe a quick bread.
Absolutely delicious!! We will be making this on repeat this season.
Hey Raegan,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Just made it this morning and it came out amazing! I had some pumpkin butter to use up from when I made your pumpkin bars. (Which were also delicious) I sifted my dry ingredients and used a hand mixer for my wet ingredients and mixed the two together a little at a time. Which I think made for a fluffier batter and soft bread in the end! Two thumbs way up for me!
Hey Michelle,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
Yum! I love breads like this and I had the pumpkin butter already made so I decided to try. Delicious! Didn’t change a single ingredient and it was perfectly baked in 43 minutes. Also funny, I loved it more with the honey butter, and my husband loved it more by itself. I’m going to refrigerate a piece to get the cream cheese cold and I bet that will be delicious too. Lots of options, all great! Thanks for the recipe 🙂
Hey Tori,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
I used Trader Joe’s pumpkin butter to make this and it turned out great! Loved it with the honey butter. It was the first time I’ve baked with coconut oil and maple syrup and I loved the flavors together. Thanks for the recipe!
Hey Karen,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx