Description
This Cream Cheese Swirled Cinnamon Pumpkin Butter Bread is a delightful autumn treat perfect for weekend breakfasts and cozy gatherings. Featuring a moist pumpkin-infused batter swirled with rich cream cheese and topped with a crunchy cinnamon sugar layer, it’s best enjoyed warm with a generous smear of homemade salted honey butter. Its comforting spices and creamy texture bring the ultimate fall flavor to your table.
Ingredients
Bread Ingredients
- 1 cup pumpkin butter (homemade or store-bought)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup melted coconut oil (or melted butter)
- ½ cup maple syrup (use ¾ cup for a sweeter loaf)
- 3 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
- 8 oz cream cheese, melted
- ½ cup cinnamon sugar
Honey Butter
- 4 tbsp salted butter, at room temperature
- 2 tbsp honey
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter two 9×5 inch bread pans thoroughly to prevent sticking.
- Mix Wet and Dry Ingredients: In a large mixing bowl, combine the pumpkin butter, canned pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Stir well until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Layer Batter and Cream Cheese: Divide half of the batter evenly between the two prepared bread pans. Spoon teaspoon-sized dollops of the melted cream cheese (4 ounces per pan) evenly over the batter. 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 each pan. Then, spoon the remaining batter evenly over the top of each, even if some cream cheese remains visible. Finally, sprinkle another 2 to 4 tablespoons of cinnamon sugar on top of each loaf.
- 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.
- Prepare Honey Butter: While the bread is baking, mix the salted butter, honey, and a pinch of salt in a small bowl until smooth and creamy.
- Cool and Serve: Remove the bread from the oven and let it cool on wire racks. Serve warm or at room temperature, spreading with the prepared honey butter for a sweet, salty finish.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- You can substitute melted butter for coconut oil for a more traditional flavor.
- For a sweeter bread, increase the maple syrup to ¾ cup.
- Make sure cream cheese is melted but not hot to avoid mixing fully into the batter.
- Cream cheese swirling can be done gently to keep distinct layers for a pretty marbled effect.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, use vegan cream cheese and dairy-free butter substitutes in the honey butter.
