Description

This Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter is a moist and flavorful autumn treat combining ripe bananas, pumpkin puree, and warming spices, sweetened with natural maple syrup. Cream cheese is swirled through the batter for a luscious texture, topped with cinnamon sugar, and served warm with a rich maple butter spread, making it perfect for cozy fall mornings or weekend gatherings.

Ingredients

Scale

Bread Batter

3 medium overly ripe bananas, mashed (about 1 cup mashed)
1 cup canned pumpkin puree
3/4 cup melted coconut oil
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

Cream Cheese Swirl

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

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5 inch bread pans thoroughly to prevent sticking during baking.
Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir well until the mixture is fully combined and smooth.
Add Dry Ingredients: To the wet mixture, add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and kosher salt. Gently mix the batter just until all ingredients are combined without over-mixing to keep the bread tender.
Divide Batter and Add Cream Cheese: Evenly divide the pumpkin batter between the prepared bread pans. Place the cream cheese in a gallon-size zip-top bag, snip a small corner off, and pipe teaspoon-sized dollops directly onto the batter (use 4 ounces per pan). Use a knife or skewer to gently swirl the cream cheese into the batter.
Top with Cinnamon Sugar and Bake: Sprinkle the cinnamon sugar evenly over the top of each pan. Place the bread pans in the preheated oven and bake for 40-45 minutes, or until the centers are set and a toothpick inserted in the center comes out clean.
Prepare Salted Maple Butter: While the bread bakes, mix the softened salted butter and maple syrup together in a small bowl until smooth and well combined.
Cool and Serve: Remove the pumpkin bread from the oven and allow it to cool in the pans for at least 30 minutes. Slice and serve warm with a generous smear of the salted maple butter for best flavor and enjoyment.

Notes

This pumpkin banana bread is naturally sweetened with maple syrup and has a wonderfully moist crumb thanks to ripe bananas and pumpkin puree.
Using room temperature eggs and cream cheese helps the swirl blend smoothly into the batter.
The salted maple butter adds a delicious contrast of sweet and salty that complements the spice in the bread.
Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
You can substitute regular butter for coconut oil if preferred, but coconut oil adds a subtle richness and moisture.

Nutrition

Serving Size: 1 slice
Calories: 297 kcal
Sugar: 13 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 50 mg