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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.
Here is how I make this easy pumpkin bread
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.
That final (extra special) finishing touch
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.
Looking for more pumpkin recipes? Try one of these…
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!
watch the how to video:
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter
Servings: 18
Calories Per Serving: 297 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
- 1 cup canned pumpkin puree
- 3/4 cup melted coconut oil (see notes)
- 2/3 cup maple syrup
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, at room temperature
- 1/4 cup cinnamon sugar
Salted Maple Butter
- 4 tablespoons salted butter at room temperature
- 2 tablespoons maple syrup
Instructions
- 1. Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans. 3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.4. Transfer to the oven and bake for 40-45 minutes, or until center is just set. 5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter (you should do this!). Enjoy!
Notes
To Replace the Banana: use an additional 3/4 cup pumpkin or unsweetened applesauce. But again, I like the bread best with bananas. You do not taste them.
To replace the Coconut Oil: use an equal amount of melted butter.
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: this bread keeps well for 3-4 days at room temperature.
This turned out great for me! The recipe worked perfectly and I’m a newbie baker. So far your recipes are easy to follow 🙂 The ONLY thing I’d like to know is how to make it a stronger pumpkin taste? It’s very subtle. I did no banana(I hate banana) and did the extra 3/4 c pumpkin but it’s still very subtle. What could make it stronger flavored?
Hey Molly,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! You could add some pumpkin pie spice:) xxT
This turned out very delicious! I did add some pecans to one of the loaves as well as sweetened the cream cheese with a bit of brown sugar.
This turned out very delicious! I did add some pecans to one of the loaves as well as sweetened the cream cheese with a bit of brown sugar. Also, I used whole wheat instead of flour, but still loved the final product. Thank you!
Thanks again DJ!
Hey DJ,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
I think it tastes more like banana bread than pumpkin. It didn’t meet the expectations my palate was set for. I would not make it with bananas again, i would do it all pumpkin.
Hey Diane,
Thanks for giving the recipe a try, sorry it was not your favorite. xTieghan
I usually love HBH recipes, but this one didn’t do it for me. I found the banana to be quite strong. There’s not enough pumpkin or other fall flavor that I was expecting from the spices. Should have read the other reviews before making this.
Hey Rachel, I’m so sorry you didn’t enjoy this recipe! Thanks for letting me know! xTieghan
I made this bread following the recipe exactly when it didn’t rise, was very dense, all ingredients settled on the bottom and it had virtually no taste (similar to what other reviews said). I was so excited to serve this to my guests but it didn’t even make it to the table.
Hi Catherine! I’m so sorry this recipe didn’t turn out the way you hoped! Is there anything you did differently in this recipe? Let me know how I can be of assistance xTieghan
Made this last night and it’s a hit! The recipe was simple to follow. I had to sub a bit of butter since I ran out of coconut oil so I used a combo of both. We have maple butter from Trader Joe’s so naturally that went on top. This one is a winner!
Hey Caitlin! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Really yummy. I do think you can taste the banana though, so I’d make it with applesauce next time.
Hey! Thanks so much for giving this recipe a try, I hope you loved it! Happy Halloween Weekend! xTieghan
I only have one loaf pan, can I make the rest of the batter into muffins?
Hi there! That should work just fine 🙂 xTieghan
I love this recipe! I wanted it a bit sweeter so I added another 1/4 c of maple syrup. It wasn’t too sweet which can be overwhelming. Delicious!
Hi there! Thanks so much for giving this recipe a try, I hope it was delicious! xTieghan
This was not a very good recipe. The texture was amazing but really bland tasting and the plain cream cheese throughout did not help. Also, I followed the recipe and used bananas but you can definitely taste the bananas in the bread.
I loved this! It wasn’t very sweet, which I wasn’t expecting but that’s what I ended up loving about it. I froze the other half of dough to make it again and I’m looking forward to that! Maybe add 1/2 of sugar if you want it more sweet/desserty.
OMG !!!! SOOOO LOVELY !!! Another fantastic recipe, thank you ??
Hi Carmen! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
I added a 1/3 cup of mini semi sweet chocolate chips??
So good!
Thank you Tieghan❤️
This is so good! I wanted to make the pumpkin bread you just posted, but didn’t have enough pumpkin to make the pumpkin butter. Had lots of ripe bananas, though, so this was perfect! I made 1 loaf and 1 square cake (baked the square cake for 25 minutes). Loving it for my snacks and desserts this week!
Thanks so much, so glad to hear this recipe was enjoyed! 🙂 xTieghan
Flavors were great, and a little more banana-y than pumpkin. I think my problem was more user error than anything else. After cooling the loaves, I realized the next day they were raw along the bottom. My fault for not checking for doneness, but just something to be mindful of if this is your first time baking bread like me. Will be trying again this weekend, with hopefully better luck.
Hi Rachel! I am so sorry to hear that, I hope that this recipe was still enjoyed! Let me know if I can help in any way. xTieghan