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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.
Can I substitute the flour for gf flour? Would really love to a gf version of this! Thanks
Hey Sarah! Yes, that will work just fine! xTieghan
Love this one! Made it this morning, so good!!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week 🙂 xTieghan
Similarly to others, mine came out flat. I really don’t think there’s enough batter for two pans. I struggled to spread what little batter I had left over the cream cheese, and it was tough to make that neat and clean. I really think if I had kept it to one large pan, that would’ve solved the flatness issue. The loaves are cooling now, so I haven’t tasted them, but the batter tasted like coconut oil, which makes me think this is the wrong choice for a fat. Plain ole veggie oil is probably better because coconut and pumpkin isn’t a good flavor combo. I am an HBH ride or die so was a bit disappointed this didn’t turn out like I’d hoped.
This happened to me too. I literally followed the recipe to the tee.
Hey Alissa, I’m so sorry this recipe didn’t turn out the way you’d hoped. Thank you for letting me know and I really appreciate the feedback! xTieghan
Silly question, I’m sure … how do you melt cream cheese, per recipe instructions?
Photos look delish, cannot wait to try it, Cheers!
Hi there! I would just put in the microwave for about 30 seconds! xTieghan
This was a major flop for me. 🙁 The bread did not rise at all, and i followed the recipe to the letter. Homemade pumpkin butter and everything! Even if it had turned out right, I think I would have preferred to make just one loaf. Doesn’t taste bad tho
Oh no! I’m so sorry about that! Thanks so much for letting me know! xTieghan
Hi Teigen, I know you live in Colorado, too. Do I need to make any altitude adjustments?
Thanks,
Meg
Hey Meg, honestly I don’t really ever calculate altitude into my recipes so this should work just fine! xTieghan
I made this recipe using GF flour… it is delicious! Very easy to make.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I seriously have NO idea what other people are saying about this bread not being sweet! This is the best pumpkin bread I’ve ever made period. It’s amazing. And those saying it’s dense or flat? Did ya’ll make the same recipe!? Both loaves came out absolutely perfect and I received so many compliments when I brought them into work! 🙂
Hey Kristi,Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Hey Tieghan! I had the same issue as some others did in these comments in that my bread didn’t rise at all; it came out the same height as it went in. It was also really dense. I followed the recipe exactly; what could make it do that? Thank you.
Hey Linsey, I’m so sorry about that. Is there anything you did differently? Let me know how I can help xTieghan
I followed the recipe exactly. So I’m curious, what would cause that reaction; a bread not rising?
My loaves were fantastic! Maybe you should check to see that your baking powder isn’t old?
This was awesome for the first couple days! I had trouble finding pumpkin butter at the grocery store /Whole Foods so I made yours — YUMM!
The only thing I’d change is to store it in the fridge! After 3 days on my counter top, I think the cream cheese spoiled and it turned into a bitter awful tasting bite and I had to throw it away!
Thanks so much for the feedback, I really appreciate it! 🙂 xTieghan
I agree that this bread is not sweet. I made the honey butter and it makes the difference . I’m not really a baker but it was easy. I’ll try again with perhaps sweetened cream cheese.
Hey Beth, I’m sorry if this recipe didn’t turn out the way you’d hoped! I appreciate the feedback! xTieghan
I made this for my sons girlfriends birthday brunch. She loves pumpkin and it was a big hit for all. I was very excited to find that Bonne Mamam had a limited edition Spice Pumpkin Spread at my grocery store to use for the pumpkin butter. This bread was the perfect sweetness too.
oh and the honey butter was the cherry on the top!
Hey Suzanne! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
The bread tasted delicious but it turned out spongy. What do you think I did wrong? I also made your pumpkin butter recipe. So delicious!
Hey there! So sorry about that! Is there anything you did differently? xTieghan
This one was good, really good. I doubled the cream cheese and some commented that they wished there was even a bit more. I used a little more cinnamon that the recipe called for but overall it got rave reviews.
Awesome! Thanks a bunch for trying out the recipe, love to hear that it was enjoyed!! xTieghan
I’m used to making pumpkin bread w/ that is sweeter IMO there wasn’t enough sweetness. Still love most of HbH recipes just didn’t feel this one. I think needs more cream cheese and more sugar.
Hey Matt, I’m so sorry this recipe didn’t turn out the way you’d hoped! Thanks for the feedback xTieghan