Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe

If you love cozy fall flavors and crave a treat that’s both indulgent and wholesome, you’re going to adore this Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe. It’s like your favorite autumn dessert and breakfast all wrapped up in one loaf—moist, tender, and bursting with comforting spices. Plus, that cream cheese swirl adds a luscious surprise in every bite, and the salted maple butter? Let me tell you, it’s the ultimate finishing touch. Stick with me; I’ll walk you through every step to make sure your kitchen smells amazing and your loaf turns out perfect.

this …

Ingredients You’ll Need

The ingredients in this Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe all work together to create a perfectly balanced loaf. The bananas and pumpkin add moisture and sweetness, while the spices provide that unmistakable fall character. When shopping, make sure your bananas are nicely ripe—yellow with brown spots are best for sweetness—and grab good-quality cream cheese and real maple syrup for the best flavor.

• Overly ripe bananas: The riper, the sweeter—great for natural sweetness and moisture.
• Canned pumpkin puree: Adds a rich, velvety texture and iconic pumpkin flavor without extra moisture.
• Coconut oil (melted): Use refined or unrefined depending on your preference for a subtle or more noticeable coconut aroma.
• Maple syrup: I love pure maple syrup here for its deep, woody sweetness that complements the spices.
• Large eggs: Bring to room temperature—they mix better and help your bread rise evenly.
• Vanilla extract: A little vanilla enhances all the flavors beautifully.
• All-purpose flour: The base for a tender crumb—you can also experiment with half whole wheat for a heartier bite.
• Baking powder & baking soda: Both leaveners combined give the bread the best lift without bitterness.
• Ground cinnamon & pumpkin pie spice: Classic warm spices that evoke those cozy seasonal vibes.
• Kosher salt: Just enough to brighten and balance the sweetness.
• Cream cheese: Room temperature is key to smooth swirling and creamy pockets inside the bread.
• Cinnamon sugar: Sprinkle over the top for a little sweet crunch and visual appeal.
• Salted butter: For making that dreamy salted maple butter—you can soften on the counter or briefly microwave.

Variations

I love experimenting with different twists on this recipe depending on the season or what I have on hand. Don’t hesitate to make it your own, whether that’s swapping out spices or adding texture. The beauty of this bread is how forgiving and customizable it is.

• Nutty Addition: Sometimes I toss in a half cup of toasted pecans or walnuts to add crunch and extra flavor. My family goes crazy for this nutty twist!
• Gluten-Free Version: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just watch baking time as it might take a few minutes longer.
• Spice Swap: If you love ginger, add a teaspoon of ground ginger or some freshly grated—it gives a warm, zesty kick I adore.
• Maple Syrup Alternative: If you don’t have maple syrup handy, honey or agave syrup work as substitutes, though the flavor will subtly shift.

How to Make Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 350°F (175°C). Grease two 9×5 inch bread pans really well—this bread sticks a bit because of the cream cheese swirl, so don’t skip greasing or line the pans with parchment paper if you prefer.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together your mashed bananas, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. I like to mash my bananas by hand with a fork until super smooth for the best texture.

Step 3: Add the Dry Ingredients

Now, sprinkle in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt right over your wet mix. Gently fold everything together just until you don’t see dry streaks—overmixing can make your bread tough, so patience here really pays off.

Step 4: Layer the Batter and Swirl the Cream Cheese

Divide your batter evenly between the two prepared pans. Then, fill a gallon-size zip-top bag with the softened cream cheese. Snip a small corner of the bag and pipe teaspoon-sized blobs of cream cheese onto the surface of the batter—use about half the cream cheese per pan.

Using a butter knife or skewer, gently swirl the cream cheese into the batter to create beautiful marbled pockets. Don’t overdo the swirling or the cream cheese will mix in completely and lose that pretty swirl.

Finish by sprinkling the cinnamon sugar evenly over the tops—this will add a sweet, lightly crunchy topping once baked.

Step 5: Bake to Perfection

Pop your pans in the oven for 40-45 minutes. Around 40 minutes, start checking by inserting a toothpick into the center—it should come out with a few moist crumbs but no wet batter. Overbaking will dry it out, so keep a close eye towards the end.

Step 6: Make the Salted Maple Butter

While the bread bakes, whip together the salted butter and maple syrup in a small bowl. This combo is the star topping—I promise you’ll want to spread this generous layer on every warm slice.

Step 7: Cool, Slice, and Enjoy

Once out of the oven, let your breads cool for at least 30 minutes. I know it’s hard to wait, but cooling helps the crumb set so slices hold together nicely.

Or, if you’re like me and can’t resist, slice it warm and spread on the salted maple butter—it’s such a comforting, dreamy treat. Trust me, your taste buds will thank you!

How to Serve Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe

Garnishes

For serving, I usually keep it simple—a generous swipe of the salted maple butter right on each slice does all the work. Sometimes I sprinkle chopped toasted pecans on top for crunch or add a light dusting of powdered sugar if it’s a special occasion. A drizzle of extra maple syrup never hurts either if you’re feeling decadent.

Side Dishes

This bread is so hearty and flavorful, it pairs beautifully with a hot cup of coffee or chai latte. For brunch, I like serving it alongside scrambled eggs or a fresh fruit salad to balance the richness. If you want to keep it sweet, some Greek yogurt with honey and cinnamon makes a nice light companion.

Creative Ways to Present

For holidays or gifting, I’ve wrapped this loaf in parchment paper tied with a rustic twine bow, maybe with a cinnamon stick tucked in. You can also turn slices into French toast—dip in egg mixture and fry for a weekend brunch upgrade. Another fun idea is to slice thick and layer with cream cheese frosting for a simple pumpkin bread “cake.”

Make Ahead and Storage

Storing Leftovers

I usually keep mine wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. After that, it can start drying out, so I try to finish it quickly! If your kitchen is warm, storing in the fridge is fine, but let slices warm before serving to bring back that soft texture.

Freezing

The best trick I learned is to slice the bread before freezing and wrap individual pieces tightly with plastic wrap, then place in a zip-top freezer bag. This way, you can thaw just what you need. The bread freezes beautifully for up to 3 months without losing moisture or flavor.

Reheating

For leftovers or frozen slices, I like to reheat in the toaster oven or regular oven at 300°F for about 5-7 minutes. Avoid microwaving if you can—it sometimes makes the bread gummy. Reheating this way restores some of that freshly baked warmth and enhances the flavor, especially with a dab of the maple butter on top.

FAQs

Final Thoughts

This Cream Cheese Swirled Pumpkin Banana Bread with Salted Maple Butter Recipe has truly become one of my all-time favorites because it hits every note of comfort and flavor in one slice. Whether you’re baking for a casual weekend breakfast or a special occasion, it looks impressive but comes together effortlessly. I hope you’ll try it out, share it with your loved ones, and make it your own little slice of seasonal joy. I’m confident once you do, it’ll become a cherished recipe in your kitchen too!

Print