Description

This Cream Cheese Swirled Cinnamon Pumpkin Butter Bread is a moist, flavorful autumn treat perfect for breakfast or a cozy snack. It features a rich pumpkin batter swirled with creamy melted cream cheese and a crunchy cinnamon sugar topping, baked to golden perfection. Enhanced with warm pumpkin pie spices and a touch of maple syrup, this bread pairs beautifully with a homemade honey butter for a sweet finishing touch.

Ingredients

Scale

For the Bread:

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

For the Honey Butter:

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

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter two 9×5 inch bread pans to prevent sticking.
Mix wet and dry ingredients: In a large mixing bowl, combine pumpkin butter, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
Assemble first layer and cream cheese swirl: Divide half of the batter evenly between the two prepared bread pans. Spoon teaspoon-sized amounts of the melted cream cheese evenly over the batter in each pan (about 4 oz per pan). Using a sharp paring knife, gently swirl the cream cheese into the batter to create a marbled effect. Sprinkle 2 to 4 tablespoons of cinnamon sugar over the swirl in each pan.
Add remaining batter and topping: Spoon the remaining batter over the cream cheese swirls in each pan. It’s okay if some cream cheese remains exposed. Sprinkle an additional 2 to 4 tablespoons of cinnamon sugar evenly over the tops of the batter in each pan.
Bake the bread: Place the pans in the preheated oven and bake for 40 to 45 minutes, or until the centers are just set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Make honey butter: While the bread is baking, combine the softened salted butter, honey, and a pinch of salt in a small bowl. Mix until smooth and creamy. Set aside.
Cool and serve: Remove the baked bread from the oven and allow it to cool slightly in the pans for 10-15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, optionally spreading with the honey butter for added richness.

Notes

You can substitute melted butter for coconut oil if preferred for a richer flavor.
Use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and added spices.
Adjust the amount of maple syrup based on your preferred sweetness level.
The cream cheese is melted to make swirling easier and to create a smooth marbled effect.
Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
This bread freezes well; slice and wrap individually before freezing for convenient thawing.
For a dairy-free version, use vegan cream cheese and butter alternatives.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin bread, cinnamon sugar, cream cheese swirl, autumn bread, pumpkin butter bread, fall recipes, sweet bread, breakfast bread