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Welcoming in fall with this (one bowl) Cream Cheese Swirled Pumpkin Banana Bread….better than your coffee shop. Moist pumpkin banana bread sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Perfect for all of the autumn weekends ahead, and best enjoyed just out of the oven with a generous smear of salted maple butter. So GOOD!
I held off as long as I possibly could. But out of serious demand, I am finally sharing my pumpkin bread recipe with you guys. Some of you may remember a couple of weeks back when I gave a sneak peek at this bread (along with all the test variations) on Instagram. Ever since that day I’ve gotten message, after massage asking when I will be sharing the final recipe. I was going to wait until October to share pumpkin recipes. But after receiving so many messages, I’m realizing that you guys want it now.
So here is it, pumpkin bread…but with all my own little twists. Because you all know me, I love to give recipes my own spin.
This isn’t your average pumpkin bread. It’s so much better than what you’d find at the coffee shop. And oh my gosh, it’s incredibly moist, so delicious, and easy too. Just one bowl and pantry ingredients!
And…I’m not saying this is healthy, BUT it’s sweetened with bananas and maple syrup and made using coconut oil.
So hey, it’s at least healthier!
I have to say, this bread did take me a while to get just right. I even made it one last time yesterday, just to be sure it was ready to share. But I can confidently say that this pumpkin bread is pretty close to perfect.
Think sweet, super moist (so sorry if you hate that word, but I just don’t know how else to describe it), filled with flavors of pumpkin spice, and swirled with rich cream cheese. The best way to welcome in autumn, right?
Yes, obviously.
One of the keys to this recipe is the bananas. But here’s the thing, you can barely taste the bananas, and that’s kind of the goal. Instead, the bananas help lend moisture and sweetness to the bread without actually having to add in lots of butter and sugar. It works SO well. Better than regular banana-less pumpkin bread.
If I wouldn’t have had so many brown bananas on the counter I never would have thought to add them to this pumpkin bread. But I am so glad I did, it’s a game-changer.
Be sure to use extra brown bananas that are mushy and a couple of days past their prime. This will give you the best results.
Once the bananas are well mashed, add in all the other wet ingredients, then stir in the dry.
I used maple syrup as the sweetener. Mostly because I LOVE the warming flavor it adds to baked goods this time of year. Coconut oil keeps the bread moist, and a touch of cinnamon and pumpkin pie spice add in all the cozy flavors.
Tip: If you love baking with pumpkin during the fall, stock up now with this 12-pack of organic pumpkin. This is not an ad, it’s just what (and how) I buy my canned pumpkin. Plus, I love that I never run out…even when the grocery store has a shortage.
Ok, moving on. Divide the batter between two bread pans, swirl in the cream cheese, then finish each loaf with a light sprinkle of cinnamon sugar. The cream cheese and the cinnamon sugar are not a MUST, but they sure are DELICIOUS.
Now, bake and wait…the absolute hardest part. But the upside is that the house smells incredible as this bread bakes away in the oven.
While the bread bakes, mix together a little butter and maple syrup to create a salted maple butter for serving.
Is this really needed? No, but as I said above, it adds that extra special finishing touch. Especially if you plan to enjoy this warm. There’s nothing better than warm cream cheese pumpkin bread and a light smear of salty, maple butter.
I know it’s only Tuesday, but seeing how easy this is, I’m thinking some afternoon baking sounds just perfect.
Live up the season of cozy, and bake this up today, tomorrow, or this weekend…just do it soon. Freeze one loaf for an “emergency” (your family shows up unannounced for Sunday morning brunch). Or be extra generous and make your best friend’s week by wrapping this up and leaving it at their doorstep after work. Trust me, they will love you forever.
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
If you make this cream cheese swirled pumpkin banana 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Could you use vegetable oil like Chris Crisco vegetable oil instead of melted butter or coconut oil
This recipe looks amazing and after reading many of the comments certainly seems well worth the effort to try. A few in my family are lactose intolerant so I’d like to leave the cream cheese part out … would that alter the deliciousness of this bread if I eliminated it? Thanks for the advice in advance …
I LOVE this pumpkin bread and am looking to bake these in “mini” loaf format for an upcoming charity bake sale. Any ideas/tips for the mini loafs (baking time, recipe adjustments, etc) to keep in mind?
Hey Meredith,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!! I would just reduce your baking time:) ? xTieghan
Just wanted to report back that they turned out great! And for anyone wondering- they took about 20-22 minutes for the mini loaf pan. A single recipe turned out about 12 of them!
Hey Meredith,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
Question- my bread sank after it cooled off. It was super dense. Any suggestions?
Hey Abby,
Thanks for giving the recipe a try, was there anything you may have adjusted? Breads like this do tend to sink, so that’s normal:) xTieghan
Can you make these as muffins?
I haven’t ever tried to make them as muffins but I am sure that will turn out just fine! 🙂 xTieghan
This recipe has 3 ingredients that I typically don’t use in pumpkin bread. BUT it was fabulous! The maple butter added a really nice touch too!! I thank you for your talent every time I make one of your recipes .❤️
Hey Mary,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
A HUGE hit with my family!!! Best pumpkin bread ever. I did muffins and a loaf, they turned out perfect!
Hey Maddox,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Delicious! This is so good, easy to make, so good to eat. It’s so decadent! Thanks!
Hey Katie,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Tasted yummy but it did not rise as much as your picture looks. I no sugar apple sauce instead of bananas. Could it have been my baking powder or baking soda? I did check the dates and they were not expired. I divided the batter into 2 9×5 pans like the recipe said. Other than that it was really good!
Hey there,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! It’s hard to say why they didn’t rise as much, was there anything you adjusted? xTieghan
So the bread itself was super moist and great. The only reason it’s a three star is the s t r o n g banana flavor. Is there something I could have done wrong here? My bananas were covered in brown spots, is that not ripe enough? Excited to hopefully get it right the next time. Thank you so much for a delicious recipe.
Xx Meghan
Hey Meghan,
Thanks for giving the recipe a try, sorry you didn’t love it, if anything your bananas were too ripe:) Please let me know if you have any other questions! xTieghan
I made this recipe and used brown sugar in place of the maple syrup. Also didn’t add the cream cheese swirl. Bread was delicious, moist and perfect! This pumpkin loaf is exactly what I’ve been looking for in a recipe.
Hey Shelia,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Meh. I don’t really feel like these flavors go well together. I love them all separate so thought I’d like it, but I didn’t. Also I feel like the bread was lacking flavor and sweetness. If I could changed it; I would leave out the cream cheese and add some brown sugar to the bread.
Hey Amanda,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed. xTieghan
Super excited to try this soon! Do you have any suggestions for someone living at 7000 ft?
Hey Macy,
You can follow this recipe as is, no adjustments needed. I hope you love the recipe, please let me know if you give it a try! xTieghan
Tried this today and wish I would have read the reviews first. I followed the instructions precisely, but this tastes like banana bread. It’s not bad! But, I was really hoping for pumpkin loaf and this wasn’t it. Good recipe for a banana bread though, and I loved the butter!
Hey Ashlynn,
So sorry you did not enjoy this recipe, thanks for giving it a try! xTieghan
Bake time for cupcakes?
Hey Nikki,
I have not tested this recipe as cupcakes, but I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious! I loved the texture. I replaced the cinnamon and pie spice with the Chai spice mix from Tieghan’s pumpkin chai cupcakes and it was fantastic.
Hey Lydia,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan