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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. This quick bread is perfect for all of the autumn weekends ahead!
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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 lined with parchment paper, 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
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 on a rack, or enjoy warm with extra honey butter.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hello 🙂
This looks delicious and I cant wait to make!!
Just wondering would you be able to freeze this?
Thanks!
Hi there! Yes definitely! I would wrap in foil and then leave out to thaw when ready to eat again and reheat in the oven! 🙂 xTieghan
Anyone know if you could sub sourdough starter in this recipe and how to do it?!
I just took it out of the oven, sliced a piece and spread that honey butter on —heavenly!! I made the homemade pumpkin butter and used 2 cups of that instead of 1 cup pumpkin butter and 1 cup pumpkin purée — because I didn’t want to waste the delicious pumpkin butter — turned out amazing! I will definitely be making it again! Thank you so much!
Hi there! Thanks so much for trying out this recipe! So glad you enjoyed it 🙂 xTieghan
Could this be made gluten free?
Yes! Just sub for gluten free flour 🙂 xTieghan
Tieghan!!! This loaf is simply amazing, one of my favorites for sure!
Did I miss this??How much batter should you hold out to put on top of the cream cheese?
How long / what temp would you do for muffins?
Hi there! I would say bake at 350 for about 25 minutes and keep an eye on them! xTieghan
To replace coconut oil would you recommend I use melted butter or just a different, liquid vegetable oil?
Whichever you prefer! You can use oil or melted butter 🙂 xTieghan
This pumpkin bread was not sweet enough for me – it almost tasted savory.
I agree it’s not sweet enough and almost savory. Disappointing.
Where can I find pumpkin butter? Or share how to make it please. Thank you!
Hello how do make the pumpkin butter? Really excited to try this recipe out!
This was amazing! Made it last night. Wasn’t sure what to do with the cinnamon sugar. I put it all on top, but definitely am thinking the 1/4 cup was supposed to go in the batter?
Also, with the honey butter. How long does that last and if you make it for the side, do you leave it at room temp or fridgerate it?
Hi! Have you ever / do you ever **successfully** bake with egg replacer ?
For anyone wondering , this came out great with egg replacer . Generally not as sweet as I expected but good !
Could you sub the flour for almond flour?
It’s listed in the directions: 1-2 T on each Loaf after layering the cream cheese, cover with batter and top with remaining sugar.