This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
I can’t wait to try this recipe! Is there any way I can substitute the eggs?
Hi there! You could use chia/flax egg 🙂 xTieghan
Loved the bread, came out so pretty! Do you think this recipe would work for muffins?
Hi Brandi! Yes, it should work just fine as muffins 🙂 xTieghan
This was delicious and simple recipe to make. Can’t wait to make it again!
Hey Patti! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Was a bit apprehensive due to some reviews stating that it wasn’t sweet enough, but I am glad that I made this! I made the pumpkin butter from scratch since I couldn’t find it at my local Trader Joe’s, which is usually my go-to in the Fall. A few tweaks: I used Bob’s Red Mill GF AP flour and xanthan gum and used an 8×8 dish since I don’t have loaf pans. You couldn’t tell that it was GF. I do see why others say that it wasn’t sweet, it isn’t… but I think that’s the point because the honey butter is the key! I repeat the honey butter is the KEY! It really tied in all of the flavors. This turned out delicious. My boyfriend fell in love. As always, thank you, Tieghan!
Hey Adrienne! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
My kitchen smelled wonderful! I made the pumpkin butter and it is delicious. I made the bread and a couple mistakes… I should of really let that cream cheese soften more. After the bread was baked and cooled I stored in the frig because of the cream cheese and unfortunately it change the texture. I will make again and add a little more kick of spice and perhaps nuts and raisins instead of cream cheese. I always look forward to all of your recipes.
Hi there! Thanks so much for giving this recipe a try, I’m sorry if it didn’t turn out the way you hoped! But I hope it was still delish! 🙂 xTieghan
I made this recipe twice and the first time I followed the directions exactly. The breads came out flat. I made the recipe a second time and mixed the dry ingredients in a separate bowl to ensure the ingredients mixed evenly. The second batch was a little better but did not rise as much as other pumpkin bread recipes I have made in the past. Should I remove the bread from the pan to cool after 10 minutes or let the breads cool in the pans?
This was really delicious. After reading the reviews I added a little sugar to the batter, and aerated my dry ingredients before adding to the wet ingredients. Results were a light and tender bread. I think the only thing I would change is I swirled the cream cheese a little too much and didn’t get those big pockets of cream cheese in the bread, but it didn’t make a difference in the taste. Great recipe will make again, and again.
Hi there! Thanks so much for giving this recipe a try, so glad to hear it was enjoyed! Have a great week 🙂 xTieghan
Best pumpkin bread ever. Seriously though, the pumpkin butter and cream cheese are game changers!
So amazing! Felt so cozy and it was so yummy!!!
Can’t wait to try this!!
Does it store well at room temp?
Hi there! Yes it will serve just fine 🙂 xTieghan
Hi Tieghan!
I love your recipes! I’m not a huge fan of maple. Do you have any substitutions for the syrup?
Thank you!
Hi there! You can use just white granulated sugar or honey 🙂 xTieghan
Just finished making this and had my first bite. Not too sweet, full of spicy flavor. Thanks so much for sharing.
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
This is sooo amazing! How would you store this? On your countertop, fridge, etc?
Same question! ??
Hi! Could these be made into muffins? If the texture isn’t right for muffins, I’ll switch to mini loaves. Thanks!
Yes definitely! 🙂 xTieghan
Came out great! I made 1/2 of the recipe for one loaf. I knew I personally would not like it with just plain cream cheese, so I mixed it with a little sugar to sweeten it and added some vanilla bean paste. Make sure the cream cheese is softened so it actually swirls in the batter. The pumpkin bread itself was a little denser than I expected but it was still super delicious, I shared some of it and the entire loaf was eaten and enjoyed.