Pumpkin Bread with Cream Cheese Swirls & Cinnamon Sugar
Pumpkin Bread with Cream Cheese Swirls & Cinnamon Sugar. The first ooey gooey pumpkin bread of the season. Filled with lots of cream cheese swirls and topped with cinnamon sugar. Paired with a maple butter to smear alllll over that warm slice of bread. This one is so delicious and smells amazing while cooking. Because is it really the fall without a good pumpkin bread?! Definitely not !!
You guys probably know by now that I am holding onto summer for as long as I possibly can. But it is getting to be mid-September time and I feel like its not really fall without a good pumpkin bread recipe. So as the fall season is kicking off, we wanted to share a pumpkin bread recipe with you guys.
This one is super gooey, super moist, and super delicious. It’s filled with chunks of cream cheese, sprinkled with cinnamon sugar, and baked until it’s perfectly fluffy yet gooey.
Today is the first day that truly feels like fall to me. We aren’t at the beach today, and it is my first time going out in the city since the spring. And tomorrow I am going to the eagles tailgate and xFinity, so between football tailgates, city outings, and the fall decorations coming out….I was really feeling the fall vibes. Making this pumpkin bread recipe kind of feels necessary !!
You guys definitely need to try this one if you’re feeling the fall vibes like I am. It is SO SO good !!
Ingredients
3 overly ripe bananas; mashed
1 cup pumpkin puree
1 cup coconut oil; melted
2/3 cup maple syrup
3 eggs
1 tablespoon vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese
For the Cinnamon Sugar
1 cup sugar
1 tablespoon cinnamon
For the Maple Butter
4 tablespoons butter
1 - 2 tablespoons maple syrup
Directions
Preheat the oven to 350 degrees. Grease 2 (9x5 inch) loaf pans.
In a large bowl, add the mashed bananas, pumpkin puree, coconut oil, maple syrup, eggs, and vanilla. Stir to combine. Add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until just combined.
Divide half the batter evenly amongst the 2 loaf pans. Dollop 4 ounces of the cream cheese in one pan and the remaining 4 ounces of cream cheese in the other. Pour the remaining batter over the cream cheese. Gently swirl the cream cheese using a knife.
Make the cinnamon sugar. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar generously over the batter. Transfer to the oven and bake for about 45 minutes or until bread has set.
Meanwhile make the maple butter. In a small bowl, combine the butter and maple syrup. Serve bread topped with maple butter.
