Description
This Cream Cheese Swirled Cinnamon Pumpkin Butter Bread is a moist, flavorful fall treat featuring two layers of pumpkin-infused batter with a delicious cream cheese swirl and cinnamon sugar sprinkled on top. Perfect for breakfast or an afternoon snack, it’s complemented by a sweet honey butter that enhances the warm spices and pumpkin flavor.
Ingredients
Scale
Bread 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
- 8 ounces cream cheese, melted
- 1/2 cup cinnamon sugar
Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter two 9×5 inch bread pans to prevent sticking and to help the bread bake evenly.
- Combine Wet Ingredients: In a large mixing bowl, stir together the pumpkin butter, canned pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt to the wet ingredients. Mix gently until just combined, being careful not to overmix to keep the bread tender.
- Layer Batter and Cream Cheese: Divide half of the batter evenly between the two prepared bread pans. Spoon teaspoon-sized amounts of the melted cream cheese over the batter, distributing about 4 ounces of cream cheese per pan. Use a sharp paring knife to gently swirl the cream cheese into the batter, creating a marbled effect.
- Sprinkle Cinnamon Sugar and Add Remaining Batter: Sprinkle 2 to 4 tablespoons of cinnamon sugar over each pan. Then, evenly spoon the remaining batter over each pan, allowing some of the cream cheese to peek through. Finally, sprinkle another 2 to 4 tablespoons of cinnamon sugar on top.
- Bake the Bread: Place the pans in the preheated oven and bake for 40-45 minutes, or until the center of the bread is just set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Prepare Honey Butter: While the bread bakes, combine the room temperature salted butter, honey, and a pinch of salt in a small bowl. Mix until smooth and creamy for a delicious spread.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack. Serve warm or at room temperature, sliced and spread generously with the homemade honey butter for the best flavor experience.
Notes
- You can substitute melted butter for coconut oil if preferred.
- Use 3/4 cup maple syrup instead of 1/2 cup if you prefer a sweeter bread.
- Cream cheese should be melted and spooned in small amounts to create beautiful swirls.
- Do not overmix the batter once the dry ingredients are added to avoid tough bread.
- Check the bread at 40 minutes to avoid overbaking.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/16th of bread)
- Calories: 230 kcal
- Sugar: 11 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
