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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread Recipe

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4 from 11 reviews

Delight in this moist and flavorful Cream Cheese Swirled Cinnamon Pumpkin Butter Bread, perfectly spiced with pumpkin pie seasoning and swirled with a creamy cinnamon sugar cream cheese filling. This easy-to-make bread combines pumpkin butter and canned pumpkin puree to create a rich, autumn-inspired loaf with a delightful honey butter topping.

Ingredients

Batter Ingredients

  • 1 cup pumpkin butter (homemade or store-bought)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup melted coconut oil (or melted butter)
  • 1/2 cup maple syrup (use 3/4 cup for a sweeter loaf)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt

Cream Cheese Swirl

  • 8 ounces cream cheese, melted
  • 1/2 cup cinnamon sugar

Honey Butter

  • 4 tablespoons salted butter, at room temperature
  • 2 tablespoons honey
  • Pinch of salt

Instructions

  1. Prep Oven and Pans: Preheat the oven to 350° F. Butter two 9x5 inch bread pans to prevent sticking and ensure easy removal of the bread after baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin butter, canned pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt to the wet mixture. Mix gently just until the dry ingredients are combined to avoid overmixing and ensure a tender crumb.
  4. Divide Batter and Add Cream Cheese: Evenly divide half of the batter between the two prepared bread pans. Spoon teaspoon-sized amounts of the melted cream cheese over the batter, using approximately 4 ounces per pan. Using a sharp paring knife, gently swirl the cream cheese into the batter to create a marbled effect.
  5. Add Cinnamon Sugar and Remaining Batter: Sprinkle 2 to 4 tablespoons of cinnamon sugar over the cream cheese-swirl layer in each pan. Then, spoon the remaining batter evenly over the pans, allowing the cream cheese to peek through. Finish by sprinkling another 2 to 4 tablespoons of cinnamon sugar on top of each loaf.
  6. Bake the Bread: Place the bread pans in the preheated oven and bake for 40 to 45 minutes, or until the centers are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Prepare Honey Butter: While the bread bakes, combine the softened salted butter, honey, and a pinch of salt in a small bowl. Mix until smooth and creamy, and set aside.
  8. Cool and Serve: Remove the breads from the oven and allow them to cool on a wire rack. Serve warm or at room temperature, accompanied by the freshly made honey butter for spreading.

Notes

  • For a sweeter loaf, increase the maple syrup from 1/2 cup to 3/4 cup.
  • Ensure cream cheese is slightly melted or softened for easier swirling into the batter.
  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
  • If you prefer, substitute melted butter in place of melted coconut oil for a richer flavor.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust cinnamon sugar amounts to your taste preference.

Find it online: https://simpleplatter.com/cream-cheese-swirled-cinnamon-pumpkin-butter-bread-recipe/