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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.
so good! I think I may sweeten the cream cheese a little bit next time and then skip making the honey butter. Either way, it is delicious just as it is. The pumpkin butter is great too.
Can’t wait to try this! Do you think it would be possible to freeze one of the cooked loaves? (Because of the cream cheese?) Thank you!
This is really good! I added a quarter cup of brown sugar to the batter to sweeten it a little and subbed in whipped pumpkin cream cheese for the plain cream cheese. Other than that I made the recipe as written to rave reviews!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! And sounds like you made such yummy additions! xTieghan
This bread is insanely good and so easy to make! The salted honey butter is an absolute must. I added some toasted pepitas to the top of mine for serving and it was perfect.
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
So good. Obviously it was loved by everyone. Cutting the recipe in half and only making one loaf was my only mistake.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
Not sure how anyone couldn’t like this?!? Absolutely delicious! I added about 2 tbsp of sugar to the cream cheese and doubled the cinna sugar. I made 1 loaf and 12 muffins (added choco chips). Both delicious, but the loaf stole the show. So delicious!!
Made this today and it is soooooo yummy!! Highly recommend!
Thanks so much for trying out this recipe! Sounds like it turned out sooo yummy! xTieghan
I tried to buy the pumpkin butter from Trader Joe’s but found out it’s done for the season and they won’t be getting more! This was on 10/9 in Denver. Made my own with Tieghan’s recipe though which was easy and delicious!!
I added 1/4 cup of brown sugar to the wet ingredients and whipped in 1/4 cup of sugar with the cream cheese after reading comments here. It came out so great!! Will definitely be making this one again
Hi Jenna! I am so glad you had success with making pumpkin butter and you also made the yummy bread as well! Thanks so much for trying out these recipes! xTieghan
This was delicious! So much fun to make. Made the pumpkin butter too. Can’t wait to use it in all different ways. We are thinking Pumpkin Butter S’mores!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
Finally got around to making this delicious bread, which turned out not too bad for a first attempt. One lesson learned for me when I make another one is to swirl the cream cheese a bit more into the batter, as I had a few cream cheese lumps in some parts. It still tasted good though, especially with the honey butter.
Hi there! Thanks so much for trying out this recipe, I’m sorry about that hiccup with the cream cheese, I would say swirling it in more and making sure its nice and melty would help it to turn out just how you like it! xTieghan
Made this today and it is to die for! I think it is the perfect amount of sweet for a loaf bread ☺️
Does it need to be refrigerated after baking (if I don’t eat it all in one sitting) since it has cream cheese in it?
Made this today and my house smells so good.
I did notice that my cake is more dense and heavy that what it looks like in the photo. More flat than square shaped.
Copied the recipe exactly so not sure what happened.
I also considered the comments about the cream cheese and added some maple syrup when melted and mixed it in.
Also wonder if anyone has tried using the full batter to make one cake in a Bundt pan or large loaf pan.
Turned out great! Curious if the loaves need to be refrigerated? Or are they shelf/counter stable for a few days…the cream cheese center concerns me a bit! Thanks!
I just finished making this and it’s delicious! Thank you fellow bakers for the reviews and suggestions you made regarding the recipe. I made it with the full amount of maple syrup and I added 1/2 cup of powdered sugar to the cream cheese.
I just made this and it’s absolutely amazing! But I adjusted a few things. I added 1/4 cup of brown sugar to make it a little more sweet. I also did about half coconut oil half regular vegetable oil, just because I don’t love the flavor of coconut oil.
I saw someone comment that they added sugar to the cream cheese, which I wish I did. It still turned out incredible, but the cream cheese is definitely a little tart.
It’s so strange that I want to add more sugar because I normally don’t love things to be too sweet and I often actually omit some of the sugar in recipes, but I think this recipe needs the sweetness. Especially since it’s a double batch, it’s not as much sugar as it seems!
I also made the pumpkin butter for this recipe and it is so delicious, even on its own I could eat it by the spoonful!
I did one loaf first and then the other because I had only one loaf pan. The bread was moist and flavorful (I used Trader Joes’ pumpkin butter instead of bananas so there was a really nice spice flavor), but the cream cheese didn’t end up being my favorite (although we still ate the whole thing). On the second batch, I nixed the cream cheese and added chocolate chips, which worked super well and was delicious! It just came down to a matter of personal taste, but this is still an awesome recipe, not to mention that it was really easy and quick to make! I gave some to my friends, my grandma, and my roommates and it was a hit with everyone 🙂
Making this tomorrow! I usually use chocolate chips with pumpkin flavored things.. think I could add some to this? Or would it compete too much with the other flavors?
Hi there! Yes, chocolate chips can definitely be added to that! 🙂 xTieghan