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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.
Tasty. I’m all about banana bread and it is heavier on that side but I can taste sublimely pumpkin- I think I did 1TB pumpkin spice had I’d easily do more to pump up the flavor but this was moist lol didn’t read the instructions correctly because I didn’t realize lt made 2 cakes. Also the hard cream cheese was difficult to swirl- I’d microwave it a little next time
Hey Mariana,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
I truly enjoyed this recipe! Best I have ever made and to say the least… no milk or gluten made it healthier!
Hey Connie,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Made this today and it was delicious. I did not have over ripe bananas so I replaced them with 3/4cup of your pumpkin butter recipe and turned out perfect! Will be my go to pumpkin bread recipe from now on!
Hey Cassie,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
Too much banana taste, not enough pumpkin to my personal liking. Easy enough to make though!
Hi Shana,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try! xx
I was disappointed with this recipe because it didn’t taste like pumpkin! It tasted like bland banana bread with cream cheese in it which was a strange combination. I would think it would be better with a cream cheese icing swirled in and extra pumpkin puree instead of mashed bananas.
Hey Sarah,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
I made your pumpkin butter and it is AMAZING! So I would love to make this so I can put some on it! I just have a a question first. I only have 1 loaf pan, do I keep the batter at room temperature or put it in the refrigerator while the first one bakes?
Hey Kiley,
Thanks for giving the pumpkin butter a try! You can leave this batter at room temp while your first loaf bakes:) Please let me know if you have any other questions! xT
The bread itself is amazing. I love that it isn’t too sweet but super flavorful. However the cream cheese part of this did not really work. The drops didn’t swirl great and despite the fact that I pulled it back out after a few minutes in the oven thinking they would mix better warm, they were still just chunks. Next time I will either skip or will try to thin it out.
Hi Lindsay,
Thanks so much for making this recipe and sharing your feedback! So sorry you did not enjoy the cream cheese! Hope you’re off to a great day! xx
The bananas overpower this recipe, and not enough pumpkin. The cream cheese was difficult to incorporate. I pitted this recipe up against my wife making her pumpkin bread with chocolate chips, probably not a fair battle.
Hi Derek,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xT
Before I make this—-can I do another topping or anything to make this bread sweeter? Don’t love an excessive amount of maple syrup. Want to make this as a dessert for a moms group tomorrow night. Sorry I’m a novice! 😬
Hi Paula,
Do you mean like a glaze? I would just use the maple butter, it adds great flavor, this bread is sweet enough:) I hope you love the recipe! xT
Literally my favorite pumpkin recipe I’ve ever made/had.
Hey Sarah,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
So good! I don’t have 2 equal size loaf pans, so I made it in a Bundt pan and it turned out amazing! Also added a little vanilla + maple syrup to the cream cheese, and cinnamon + salt to the butter. It did need some extra time in the oven. For sure making again this fall!
Hey Rachel,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
What cookbook would I find this recipe?
Hi Mary,
So sorry, this recipe is only located on the blog:) Please let me know if you have any other questions! xT
What would be a substitute for the maple syrup? / how much?
Used half honey and half pancake syrup I had. It was delightful. Literally always trust your recipes
Hey Jess,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! Thanks for your kind message! xT🍂
Hi Jess,
In the batter, I would just use an equal amount of sugar and then for the maple butter, I would just keep that as plain butter:) Please let me know if you have any other questions! xT
Now this was and is the best apple bread ever. I actually made it twice in the same day as it disappeared. I did not have apple butter so I used cinnamon apple preserves I make and it was awesome. The cream cheese layer made a sweet bread more palatable for those who don’t like overly sweet anything. Damn. I even memorized that recipe.
Hey Glow,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Can you use pumpkin pie mix? Or just pumpkin?
Turned out beautifully! Everyone loved the cream cheese swirled inside. Wish I could post a pic, looked just like yours!
Awesome, thanks so much for trying the recipe Nancy!!
Hey Devin,
I think pumpkin would work best for you, with the pumpkin pie mix you would have to adjust some of the other ingredients so the bread isn’t too sweet. Let me know how it turns out! xT
Thanks Tieghan! I can’t wait to try 🙂
I really love this recipe! Always looking for a way to use up mushy bananas and I love this fall twist on it. I agree with the other reviews that it’s not very sweet, but I like that—goes great with coffee or tea, and you can always top with honey or pumpkin butter if you want to sweeten things up. To me it’s just the right sweetness level for breakfast. I needed about 10 extra minutes of baking time for the loaves to cook all the way through.
Hi Raquel,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx