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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!

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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.

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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.

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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.

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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.

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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.

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

Looking for other pumpkin recipes? Here are a few ideas: 

6 Ingredient Spiced Pumpkin Butter

Spiced Pumpkin Maple Latte

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

Pumpkin Coffee Cake Muffins

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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 2 loaves
Calories Per Serving: 321 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Honey Butter


  • 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.
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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread |

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  1. 1 star
    This recipe is … not good. Texture and flavor are all wrong. Not sweet enough, did not rise correctly, and just didn’t taste good. I like plenty of HBH recipes but this one isn’t worth the time.

  2. 5 stars
    Delicious and beautiful! A friend I shared some with phoned me up to say how amazing it was. Thanks for the recipe!!

  3. Do not make. Avid baker, here. Unlike the concern noted in other comments, the texture was perfect after 45 minute. However, inadequate flavor, sweetness or texture variation-not sure what it is trying to be. Where is the pumpkin spice flavor? Many slices without cream cheese and the cream cheese could use some sweetness. Overall, not worth the cost of ingredients or the use of my valuable (now gone for the season) TJ’s pumpkin butter… Some of your recipe’s are so spot on–this is not one of them.

      1. 1 star
        OK, one more comment: This recipe required multiple modification due to inaccuracies omissions after being posted. Even as it stands, the last direction “with extra honey butter” is confusing. Extra? Additionally, the photo appears to have had some honey butter drizzled over the top…was that missed and the honey butter suggested for slathering on each slice was the “extra”? Again, when you come up with a good recipe-it can be fantastic, and that is why I keep coming back. But I have had so many times I or others have to correct the recipe. While I do not expect perfection, I hope you remain cognizant of the investment some are making to try your recipes.

    1. Hey Deana, I’m so sorry this recipe didn’t turn out the way you hoped! Thanks so much for the feedback, I really appreciate it! 🙂 xxTieghan

      1. 5 stars
        I looooove this recipe. I often don’t like pumpkin bread and/or muffins because of how dry they can be but the cream cheese helps give it that moisture that it needs. I like the cinnamon and sugar topping with the honey butter!! I feel like this is a great recipe with a nice twist to the normal pumpkin bread!

  4. I’m a sweet potato lover&this look so delicious,I will be making this with the pecans&bourbon extra,instead of just the plain marshmallows I normally put on it,Thsnks!

  5. 2 stars
    The bread was VERY dense, and felt more like a cake than bread. I love cream cheese, but it created more heaviness to the bread that it didn’t need. I added chocolate chips to this recipe and this saved the bread. I added more sugar to help with the sweetness, and it really needed this. I also didn’t get the recommended pumpkin puree, and it tasted pretty canned so maybe that would have made a difference. My family members liked it, but I expected more from the pictures. Would probably not make again.

    1. Hey Jessica! I’m so sorry this recipe didn’t turn out the way you’d hoped! Thanks for the feedback! Is there anything you did differently? xTieghan

  6. I can not wait to make this! Do you recommend using the cream cheese at room temperature or melt it a little in the microwave to make the swirling easier??

  7. 2 stars
    I’m a pretty avid baker and this didn’t work for me 🙁 similar to others, it was very dense and not sweet enough. Sadly not worth the additional effort this pumpkin bread requires

  8. 5 stars
    Just made this for the family and everyone Loved it so much!! Thank you so much for sharing your recipes, so easy and turns out perfect!! This one is a new favorite!!!

      1. All I have are two 8×4 bread pans and after seeing comments about I dense it is I’m worried about condensing it more….Any recommendations on alternative ways to possibly bake it?

        1. Hey Brooke,
          You could split the batter between the 2 loaf pans. I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. 4 stars
    I loved this recipe! I just made it this past weekend and I had no problems with my bread rising. I just did not taste pumpkin or spice taste of the spices in the actual bread. That is the reason for the one less star. The next time I make it, I will add more pumpkin pie spice so that I can taste the spice. I also added one cup of chocolate chips into the recipe and it turned it wonderful!

  10. 5 stars
    Made this over the weekend – one with the cream cheese and one without to share with a neighbor. We both love it!! Thanks for yet another delicious recipe.

    1. I forgot to add that the pumpkin better is to die for! I’m so glad the recipe made extra. I could seriously eat it by itself.

  11. 5 stars
    This was absolutely delicious and very easy to make! I’ve been eyeing this recipe for a while, so when my family visited a farmers market in Front Royal VA a few weeks ago, I went ahead and picked up a jar of pumpkin butter. I baked this in 8×4 pans and my loaves rose very nicely and then stored them in the fridge because of the cream cheese. My advice would be to just heat it up a bit after storing in the fridge, since the coconut oil re-hardens and the bread appears hard. I just cut a loaf in half and microwaved it for about a minute total and it was warm and soft and ready to serve. Thank you for an awesome recipe!

  12. Such a great recipe!! Made it with gluten free flour and wow, amazing. The honey butter was perfect, so good with a warm slice of this bread! (Found a pecan pumpkin butter at William Sonoma)

  13. My family wasn’t a huge fan of the cream cheese the first time I made it (they just ate around it so no big deal) but the rest of the bread was so good I’m making it again tonight (sans cream cheese)! Also the honey butter at the end is a must!

  14. I made 4 mini loaves. I cooked it for 35 minutes. It’s delicious! I found pumpkin spread at Trader Joe’s instead of pumpkin butter. I kept one loaf for me and gave the other three loaves to neighbors. It’s so good!