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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.
Delicious! I have to admit I made a couple of substitutions, based on what I had available, but the bread was delicious. My subs were butternut squash butter and pureed squash (from my garden), and because I don’t really like the taste of cloves, I subbed cardamon in both the squash butter and the recipe. I was also running low on maple syrup, so I subbed in some honey (salted bourbon and ginger). My husband is not much of a sweets eater, but devored it. Thank you for a great recipe!
Hi Linda,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
This recipes came out perfectly and was absolutely delicious! Very moist and just sweet enough. I used Steens Cane Syrup in place of maple and butter in place of coconut oil. Perfect decadent fall treat!
Thank you so much for giving the recipe a try! Have a Happy Halloween! 🙂 xT
I have made several loaves and they disappear fast! I was surprised that it wasn’t more of a dessert bread ( not very sweet) but I still really like it.
Love this so much Bridget! 🙂 xT
Can I freeze the second loaf?
Yes!
info on cinnamon sugar….amounts please…..
Hi there! To make the cinnamon sugar I would use about a 1/2 cup granulated sugar and then add in 2 tablespoons of ground cinnamon! Then feel free to add more cinnamon depending on how you like it! xT
I’ve made this a few times, perfect for a cool autumn Sunday! I have subbed out apple butter for the pumpkin butter and it still has a delicious (but subtle) pumpkin flavor. Also have used with dairy free cream cheese which results in a bit more tang to it. So good!
Thank you for trying out the recipe! Have a great week! xT
This was delicious! Enjoying it right now. Does this need to be refrigerated since i has cream cheese in it?
Oh my this looks so delicious! I only have one loaf pan, would it be okay if I halved the ingredients to only make one loaf??
Hi there! I haven’t ever tried halving this recipe before so I can’t say for sure! xT
I was expecting sweet but it was not. I used my Canadian maple syrup and Trader Joe’s pumpkin butter. Needed to melt cream cheese and also coconut oil so you do need more than one bowl:) It was moist and mild pumpkin flavor.
Can I make this with gluten free flour?
Could I half the recipe to make 1 loaf instead of 2?
Thank you!
Hi Laurel! Yes, I think that should be fine! xT
I was looking for pumpkin bread so a little disappointing. Very mild flavor but nice. Tasted more of the banana than pumpkin. It was very moist. Note maple syrup great sweetener in lieu of sugar. You do not taste any maple.
Hey Karen! I’m so sorry this recipe didn’t turn out for you! xT
Hi
Is there anything I could substitute for maple syrup? I’m not a huge fan but the bread looks fab otherwise. 🙂
Thanks!
You can use honey! xT
Perfect; thanks! Cannot wait to try!
The recipe indicates the cream cheese is melted. Do you utilize the microwave?
Yes!
If I use apple butter instead of pumpkin butter, what could I substitute for the pumpkin purée please? (I came across your delicious recipe and have apple butter and thought that could work, but also need this sub, too!) Thank you in advance Tieghan!! 😉
She has a ton of recipes that include apple butter! Try one of those out! They’re delicious.
Looks amazing! I’ve made an excess of pumpkin butter this season. What is your opinion of using 2 cups pumpkin butter and zero pumpkin purée? I used pumpkin purée to make all my pumpkin butter…. Also, how about sugar instead of maple syrup?
Hi there! I haven’t ever tried that before so can’t say for sure! So sorry! xT
Hi Amy! This recipe is for a pumpkin bread so I haven’t ever tried it without the pumpkin puree before! xT