Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter.
Welcoming in fall with this (one bowl) Cream Cheese Swirled Pumpkin Banana Bread….better than your coffee shop. Moist pumpkin banana bread sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Perfect for all of the autumn weekends ahead, and best enjoyed just out of the oven with a generous smear of salted maple butter. So GOOD!
I held off as long as I possibly could. But out of serious demand, I am finally sharing my pumpkin bread recipe with you guys. Some of you may remember a couple of weeks back when I gave a sneak peek at this bread (along with all the test variations) on Instagram. Ever since that day I’ve gotten message, after massage asking when I will be sharing the final recipe. I was going to wait until October to share pumpkin recipes. But after receiving so many messages, I’m realizing that you guys want it now.
So here is it, pumpkin bread…but with all my own little twists. Because you all know me, I love to give recipes my own spin.
This isn’t your average pumpkin bread. It’s so much better than what you’d find at the coffee shop. And oh my gosh, it’s incredibly moist, so delicious, and easy too. Just one bowl and pantry ingredients!
And…I’m not saying this is healthy, BUT it’s sweetened with bananas and maple syrup and made using coconut oil.
So hey, it’s at least healthier!
I have to say, this bread did take me a while to get just right. I even made it one last time yesterday, just to be sure it was ready to share. But I can confidently say that this pumpkin bread is pretty close to perfect.
Think sweet, super moist (so sorry if you hate that word, but I just don’t know how else to describe it), filled with flavors of pumpkin spice, and swirled with rich cream cheese. The best way to welcome in autumn, right?
Yes, obviously.
Here is how I make this easy pumpkin bread
One of the keys to this recipe is the bananas. But here’s the thing, you can barely taste the bananas, and that’s kind of the goal. Instead, the bananas help lend moisture and sweetness to the bread without actually having to add in lots of butter and sugar. It works SO well. Better than regular banana-less pumpkin bread.
If I wouldn’t have had so many brown bananas on the counter I never would have thought to add them to this pumpkin bread. But I am so glad I did, it’s a game-changer.
Be sure to use extra brown bananas that are mushy and a couple of days past their prime. This will give you the best results.
Once the bananas are well mashed, add in all the other wet ingredients, then stir in the dry.
I used maple syrup as the sweetener. Mostly because I LOVE the warming flavor it adds to baked goods this time of year. Coconut oil keeps the bread moist, and a touch of cinnamon and pumpkin pie spice add in all the cozy flavors.
Tip: If you love baking with pumpkin during the fall, stock up now with this 12-pack of organic pumpkin. This is not an ad, it’s just what (and how) I buy my canned pumpkin. Plus, I love that I never run out…even when the grocery store has a shortage.
Ok, moving on. Divide the batter between two bread pans, swirl in the cream cheese, then finish each loaf with a light sprinkle of cinnamon sugar. The cream cheese and the cinnamon sugar are not a MUST, but they sure are DELICIOUS.
Now, bake and wait…the absolute hardest part. But the upside is that the house smells incredible as this bread bakes away in the oven.
That final (extra special) finishing touch
While the bread bakes, mix together a little butter and maple syrup to create a salted maple butter for serving.
Is this really needed? No, but as I said above, it adds that extra special finishing touch. Especially if you plan to enjoy this warm. There’s nothing better than warm cream cheese pumpkin bread and a light smear of salty, maple butter.
I know it’s only Tuesday, but seeing how easy this is, I’m thinking some afternoon baking sounds just perfect.
Live up the season of cozy, and bake this up today, tomorrow, or this weekend…just do it soon. Freeze one loaf for an “emergency” (your family shows up unannounced for Sunday morning brunch). Or be extra generous and make your best friend’s week by wrapping this up and leaving it at their doorstep after work. Trust me, they will love you forever.
Looking for more pumpkin recipes? Try one of these…
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
If you make this cream cheese swirled pumpkin banana bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how to video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter
Moist pumpkin banana bread sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Perfect for all of the autumn weekends ahead!
Ingredients
- 3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
- 1 cup canned pumpkin puree
- 3/4 cup melted coconut oil (see notes)
- 2/3 cup maple syrup
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, at room temperature
- 1/4 cup cinnamon sugar
Salted Maple Butter
- 4 tablespoons salted butter at room temperature
- 2 tablespoons maple syrup
Instructions
-
1. Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.
2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.
3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.
4. Transfer to the oven and bake for 40-45 minutes, or until center is just set.
5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter (you should do this!). Enjoy!
Recipe Notes
To Replace the Banana: use an additional 3/4 cup pumpkin or unsweetened applesauce. But again, I like the bread best with bananas. You do not taste them.
To replace the Coconut Oil: use an equal amount of melted butter.
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: this bread keeps well for 3-4 days at room temperature.
Our Favorite Recipes
Fall Harvest Honeycrisp Apple and Kale Salad.
I could eat a slice or all!!
Love to hear that Ruth! Thank you! xTieghan
Instead of coconut oil, could I substitute vegetable oil?
Hi Renee, yes vegetable oil works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If you hate bananas with a passion, but love pumpkin bread what could be added to make up for no bananas? This recipe looks so good otherwise.
Hi Lauren! I recommend using an additional 3/4 cup pumpkin puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could you use almond or coconut flour?
Hi Leah! I would recommend a GF flour blend such as cup4cup. I have not tested this recipe with either almond or coconut flour, so I am not sure of the results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
this looks amazing! do u think i could make this with trader joes pumpkin cream cheese? if so should I reduce the amount of maple syrup in this to avoid it being overly sweet? can’t wait to make 🙂 love all ur recipes!
Hey Sarah! Yes! I think the TJ’s cream cheese will be great! I would not leave the maple syrup as is and use the call for amount. I don’t want the bread to bake any different for you. If you want to reduce the sweetness, skip the cinnamon sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have been looking for a cream cheese swirl pumpkin loaf for a very long time…this one looks perfect!! Can I use another oil other than coconut?
Hey Kim! I would recommend melted butter in place of the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious and healthier than most. I made it as is. Next time I might put a ribbon of cream cheese through the center as well!! Thanks for a great recipe.
Ooo yum! I am so glad you loved this recipe Beka! Thank you! xTieghan
I made this tonight and loved it. Best pumpkin bread I’ve ever made. The maple butter took it over the top!
I love to hear that! Thank you so much Holly! xTieghan
Can you substitute something in place of the coconut oil? I’m allergic to coconut but I’d love to make this pumpkin banana bread. I’m a huge fan of your recipes. Thanks so much.
Hi Barri! You can use melted butter in place of the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I don’t have bananas, but I’m going to use unsweetened apple sauce as a substitute. I don’t think I’ll regret this decision! Thank you for creating and sharing such wonderful recipes and content!
I hope it turns out amazing for you Jessica! Let me know! Thank you! xTieghan
Definitely making this bread this weekend! Can I use 2 cups of pumpkin instead of 1 cup banana and 1 cup pumpkin?
Hey Jen! Yes, I would recommend using an additional 3/4 cup pumpkin in place of the banana. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing, going to try it tonight! If I were to attempt muffins, should I keep the same temp but just less time? Thanks!!
Hey Joanna! Yes, same temp, but bake 18-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, I need to do it with fresh pumpkin instead of ready to use canned. Should I just cook the “flesh” until it is soft or is there anything mixed into it?
Hi Gwen, yes cook the flesh until very tender and soft, then puree. DO not add anything to the pumpkin. Once it is pureed you can use as directed in the recipe. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Mine didn’t rise as high as yours, but it was DELICIOUS. Thank you for sharing the recipe!
So glad you still loved this Sara! Thank you! xTieghan
what size bread pans do you typically use?
I use 9×5 inch bread pans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
For the cinnamon sugar how do we make it at home really quickly?
Hi Shannon! You can just blend about 1/2 cup sugar with 1 Tablespoon cinnamon to have on hand. Let us know if you have any other questions as you go! Hope you enjoy it!
This look delicious but I don’t have coconut oil! Help what do I use? Trying to make it tonight. Thank you so much.
How big of a can of pumpkin do you use?
I just stumbled upon your website and am I glad I did! Just took the pumpkin bread out of the oven and the pierogis are in the refrigerator waiting for dinner time. You have so many recipes that I am excited about that I don’t know where to start! The Pumpkin bread is amazing. Thank you for sharing your gift.
Thank you for trying it Julie! I am so glad it turned out amazing! xTieghan
Do you ever freeze ripe bananas? If you do…do you use the liquid that thaws with them or discard that? I want to make this today but never know what I am to do with the “juice” of the thawed bananas?
How big of a can of pumpkin do you use?
Hi Elizabeth! Tieghan uses a 15 oz can of pumpkin for this recipe. Let us know if you have any other questions! Enjoy!
Would honey work as a substitute for the maple syrup? I’m excited to try this recipe out!
Just made this bread and it is delicious. I found that I did not have enough batter for 2 loaves in the stated size. Made the second in a smaller pan. My regular sized loaf took about an hour to fully cook. I also found that next time I need to pipe the cream cheese further down into the batter. This was a really great recipe that I will definitely make again. Loved being able to make this without having to break out a mixer
Thank you so much Randy! I am so glad this turned out so well for you! xTieghan
Im putting them in the oven now! FYI- The ingredients include 2 teaspoons of baking powder however this is not mentioned in the recipe. I hope other bakers figured out they need to add it with the other dry ingredients. Can’t wait to taste!!!
I hope this turns out amazing for you Sheila! Thank you! xTieghan
Can these be baked in a muffin pan without adjustments?
Do you think we can add streusel to this or will it weigh down the cake? Planning on making this tonight!
Hi Kristine! Sorry for the delay but a streusel would be delightful! Enjoy! Let us know if you have any other questions!
I’m planning on making this next weekend. Do you melt the coconut oil first and then measure? I just wanted to double check.
Yes that would be just fine! Enjoy Abby! Let us know if you have any other questions.
Hey Abby! Yes, I melt first, then measure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This pumpkin loaf is so tasty. Moist & well balanced with the spices. The cinnamon sugar was really good too. It took a lot of vigorous stirring for my maple butter to come together but it did eventually and it was DELICIOUS. To be honest, I don’t even think the cream cheese is needed – which is saying something because I honestly love baking anything with cream cheese, especially pumpkin. But yeah, I think it would be just as tasty without so don’t feel like you can’t make it if you don’t eat cream cheese or don’t have some. It’s still delicious!
That is so amazing to hear Lauren! Thank you for trying this bread! I hope its a fall staple for ya! xTieghan
What is a good substitute for pumpkin pie spice?
Hi Brittany! You could use a blend of cinnamon, ginger, and nutmeg. That would be fine. Enjoy and let us know if you have more questions as you go!
These were amazing! I made 12 muffins and the rest a loaf. It was the perfect amount. Will be making these all fall. -from a fellow Rocky River gal ?
Ah no way! How is it there? Also, so glad you loved this recipe, Elizabeth! xTieghan
Just had my second slice (sshhhhh) and I really appreciate how this is not your typical pumpkin spice sugar laden recipe. The banana keeps is so moist and you can barely even a hint of banana flavor. I have yet to make the salted maple butter as I feel that one whole loaf would be eaten instead of my dinner. A winner if you prefer your desserts with a little more flavor and a lot less sweet. I may even double the pumpkin spice flavor next time. Thanks for a winner.
Oh I am so down with a second slice… or maybe having the whole thing to myself haha! So glad you enjoyed this Rebecca! Thank you! xTieghan
Hi! Can the ingredients be altered for one loaf vs. two? Thank you In advance!
Hi Meena! You could half the recipe if you’d like. But why not just go ahead and make two, and give one away or freeze for later!
I am a sixtyish follower who loves to cook…You have the best recipes! you are my go to for ideas… my Mother’s Day menu this year was all you! Blueberry french toast, salmon with spinach and cream cheese (amazing) brussel sprout salad with warm dressing… I could go on and on! Just ordered your cookbook! Thanks for being such an inspiration! My family thanks you too?
That’s wonderful Susan! Thanks so much for sharing!
Incredible!! Just made it this morning and the flavors are amazing. I highly recommend doing the cinnamon sugar topping and maple butter. This may last a full half hour in my home of 4 kids ?
Thanks Kelley! And 30 minutes is good in my book!
Made this tonight, and the results were delicious! I made quite a few tweaks because I was short on a couple things… used butter instead of coconut oil, half honey half maple syrup, and half whole wheat flour and half regular. Like I said, still turned out great!!
I am freezing the second loaf for after our new baby comes as a nice treat. Any idea how long it’s good in the freezer for?
That’s fantastic Leah! Thanks for sharing! The loaves should last about 6 months in the freezer if stored properly.
Agreed, you *need* the maple butter. I added a healthy pinch of salt to the salted butter & maple syrup and it made all the difference. Even though the cream cheese was room temperature & soft, it didn’t pipe well in to the loaves. So I cut it and added rando cream cheese chunks in everywhere. Maybe whip it with some maple syrup? Or a splash of milk? Or use a piping bag & tip. I also used a mini loaf pan – cooking at 350 for about 35 minutes (low altitude). Thanks for the recipe!
Thanks for sharing Amy! Glad you liked it!
Turned out great! Are you supposedto store it in fridge since it has cream cheese in it?
Hi Ana! Yes we’d recommend storing it in the refrigerator. That is if the loaf lasts that long for leftovers! Enjoy! X Kelly
This was amazing! I used coconut sugar and cinnamon and it was delish! Thanks for your delicious recipes!
You are so kind! I am so glad you enjoy my recipes, Sarah! Thank you! xTieghan
Perfectly composed articles, Really enjoyed examining.
Thank you! xTieghan
thanks for the recipe 🙂
Thank you! xTieghan
Had such an enjoyable Sunday making this loaf! Perfect entry to fall! House smells amazing and I cannot stop eating it! I keep going back for a slice. So so good!! Thank you!
Thank you Margaret! I am so glad this turned out so well for you! xTieghan
This was delish! So moist and flavorful. My house smelled great, which is a nice bonus. Personally I didn’t love the cream cheese pockets as I found the flavor overwhelmed the bread so next time (and there will be a next time!!) I might leave it out or use much less. Thanks for the perfect fall loaf!
Hi Erin! I am so glad you loved this bread so much and I hope it turns out better with less cream cheese! Thank you for trying it!! xTieghan
My whole family loves this so much! Can this recipe be used in a Bundt pan? If so, how do you recommend adjusting the bake time and temperature? Thank you! Always yummy and beautiful food!
Hey Emily! I am sure this cake will be great as a bundt pan recipe. I would layer the batter with the cream cheese in a 10 cup bundt pan and bake at 375 for 45-55 minutes. Please let me know if you have any other questions. I am so glad love this recipe! Thank you! xTieghan ???
I have made this bread twice now and it is absolutely perfect! SO delicious. Came out wonderfully both times. I do have a question – I froze one loaf and am wondering what your preferred method of defrosting and warming is for this bread? Thanks for another wonderful recipe!
Hey Sara! I would just thaw the bread on the counter for a few hours. This is what I do and it works very well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
Making this today, wondering if I could use as muffin recipe instead? Thinking a dollop of the cream cheese in each would be great!
Hey Angela! Yes, these will be great as a muffin. I would dollop the cream cheese right into the center of each muffin. YUMMM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
YAY you added metric, that’s so cool! I love your blog but it’s kind of annoying when you’re not sure to convert in grams (it’s never the same from one website to another) to that is super good news! I don’t know if you plan to do this, but if you could add this to all your recipes it would be amazing! Anyway, great work Tieghan!
Thank you so much Eva! xTieghan
Amazing! So hard to eat only one slice. I saw this recipe on the blog a little while ago and decided to make it today. I’m sooo glad I did, and already can’t wait to make it again. It was a big hit with my boyfriend and his dad. I’ll be bringing the 2nd loaf into work tomorrow, and I have no doubts that it’ll be gone in minutes.
Thank you, Tieghan!
I am so glad you loved this Cassandra! Thank you so much!! xTieghan
Hi, I only have 1 bread pan. Could I freeze half the batter and bake it the next day and still taste the same? Thanks!
Hey Judith! To Freeze I actually would recommend Baking as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. I am not sure how freezing the unbaked the batter would turn out. Maybe you could just bake 1 loaf of bread at a time?
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Wowwww. Just made this and CANNOT wait to try it. My house smells wonderful!!
Thank you so much Tori! xTieghan
THIS WAS SO GOOD. I used whole wheat flour (did the replacement based on weight rather than volume) and this tastes decadent despite not having that much sugar in it (I didn’t make the maple butter). The bananas are genius!
I am so glad you loved this Jamie! Thank you! xTieghan
I tried to make this exactly as said but it didn’t rise and was super soft and mushy…I’m pretty sure I didn’t forget anything but it made me sad that I couldn’t enjoy it like everyone else has.
Hi Christi, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
My family went absolutely NUTS for this pumpkin bread! I didn’t use the cream cheese and they didn’t miss it. They raved about the maple butter and just couldn’t get enough. This is my go-to pumpkin break from now on. Thank you so much!
Thank you so much Grace!! I am so glad you and your family loved this recipe! xTieghan
Yum yum yum, so good. The best pumpkin bread I’ve ever had!!
LOVE THAT! Thank you so much for trying this Jenny! xTieghan
Planning on making this tonight – looks amazing! I’m thinking of adding chocolate chips instead of cream cheese – do you think that would be good? Thank you!
Hey Emily! I am sure that would be great! I would use around 1 1/12 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made the loaves of pumpkin-banana bread this afternoon. The maple butter is a match made in heaven served with the bread! You’re right about the loaves baking up moist and pretty. Thanks for a delicious recipe that is an upgrade from plain pumpkin bread. The recipe comes together quickly and the house smells wonderful while the bread is baking.
I am so glad this bread turned out so well for you, Melissa! Thank you so much! xTieghan
Hi! I made your Pumpkin Butter the other day and I have a lot left. Can I use this instead of the pumpkin puree? Thanks!
Hi Monica! YESSS! Using pumpkin butter will be so delicious. Such a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am process of making now. It seems like there is a lot of cream cheese to use. Do you really use all 8oz? I ran out of room in the bread to squeeze it in. It seemed to be a lot?
Hi Krista, did you divide the cream cheese between both loaves of bread? If so, then you should have just the right amount. If you used all 8 ounces for 1 loaf, then yes this will be too much.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey , i wanna learn if i can do this recipe in the microwave ? ?
Hi Betul! No, I would not recommend that! Please let me know if you have any other questions! xTieghan
Hi! I would not recommend doing this in the microwave. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I love all of your recipes! For this one, what do you think about omitting the cream cheese and adding chocolate chunks? I’m sort of mixing two of your bread recipes? Do you think it will be overwhelming with the maple butter? Please let me know.
LOVE this idea. Chocolate chunks will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I love the aroma in the house while these loaves are baking – almost as much as eating them. Not quite, but almost. Thank you for this amazing – and surprisingly easy to make – pumpkin bread. When I have more brown bananas than I can possibly use, I freeze them. They are the perfect consistency as they thaw.
That is amazing! So glad you loved this Jane! Thank you for trying it! xTieghan
This is a perfect loaf for coffee. We all ate it quickly but shared with the family of course. A+
Thank you so much Tanja! I am so glad you all enjoyed this! xTieghan
Hi there! Can I use an 8×4 pan? If so, how will that alter cooking times?
HI! You would need 2 square baking pans. I am not sure on the cooking time, but I would guess around 25-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi ! Is there any way I can used pumpkin pie filling, it’s all I have at the moment !
Hi Clarissa,
Yes you can use pumpkin pie filling but I would reduce the sugar by 1/4 cup since the pumpkin pie filling is already sweetened. Please let me know if you have any other questions. I hope you love this recipe! xTieghan
I was so excited about making this bread! It sounded AMAZING! However, it turned out very dense. I kept cooking it thinking it was just undercooked, but nope just very dense. :/ It still tastes lovely, but the texture is unpleasant. I used a kitchen aid mixer to mix wet and then dry ingredients. Maybe I over mixed it. 🤷🏻♀️
Hey Jessica! I am sorry you had some trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details.
If I had to guess, it could be that you used your stand mixer and over mixed the batter. Next time, try mixing the batter by hand instead. This is how I like to do it.
Please let me know if you have any other questions. Thank you!! xTieghan
Obsessed. I made this a few times last fall and it was seriously just beyond good. I left off the topping only bc I was being lazy! I love that the bread overall without it isn’t too sweet though. A perfect morning snack.
Love that! Thank you for trying this Mallory! xTieghan
I have the bread in the oven now and so far my house smells amazing. I did a few things different, used a little less coconut oil, when I add mashed bananas to anything I mix them with a little milk and a dash of vanilla so I didn’t want the mix to be overly wet. The milk will keep it M word LOL. I mixed in the cinnamon sugar by accident so I skipped it on top but will are the maple butter to even it out. I also did 3/4 of a cream cheese bar instead of 4oz who doesn’t love cream cheese?! I’ll let you know how it turns out but so far so good!! Thank you!
Haha I am glad this recipe turned out so wonderful for you, Stephanie! Thank you so much for trying it! xTieghan
I really enjoyed this recipe. I don’t bake much so I always appreciate when I find recipes with simple pantry ingredients. I thought this was simple to throw together and liked that it made more than one loaf. I made a loaf and made the remaining batter into muffins.
Amazing! I love that this recipe worked so well for you! Thank you for trying it!! xTieghan
“Pumpkin bread” is a misnomer given the number of bananas. Would have expected a more pleasant texture from a site with such ostensibly well-vetted recipes. Like the nutter butter recipe from this site, flavor is sacrificed for health (where smaller portions might do the trick). Definitely not worth it if you’re below the middle class, either, given the expense of coconut oil and maple syrup.
Hi Briella! I am sorry this recipe did not turn out well for you. Is there anything I can help with? I hope you love some other recipes on my site! xTieghan
Hello Tieghan!
It’s gluten free F.Murphy again. This is yet another scrumptious pumpkin recipe I’d love to try. Is there a way I can substitute GF pastry flour in this recipe? Or do I need to add something else. What would you recommend? Thanks! Mrs. Murphy
Hey Mrs. Murphy,
I would recommend using an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oooh, I’m so pleased to see this isn’t loaded with sugar! Definitely making it now. 🙂
Thank you Jenna! I hope you love this recipe! xTieghan
Can I replace the coconut oil?
Hey Anita,
You could use vegetable or canola oil in place of the coconut oil. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This looks amazing! Can I use cream cheese frosting in between instead of just cream cheese?
Hey Angela,
I haven’t tested that, but you could certainly give it a try! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Looking forward to making this!! I was just wondering if the maple syrup is the pure kind of if you are using more like a pancake syrup like mrs butterworth
Hey Ashlee,
I like to use real maple syrup. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This was pretty good! However, I tasted way more banana than pumpkin. Also my bread came out more dense than fluffy. Any advice on what I did wrong? I followed the recipe exactly, aside from using vegetable oil instead of coconut oil.
Hey,
So sorry you had issues with the recipe. Are you sure you didn’t adjust anything? I do not have any banana flavor in my bread. Please let me know how I can help! xTieghan
Can you make these into muffins?
Hey Jessica,
Yes that would work, just reduce your baking time. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Do you think you could use fresh pumpkin puree rather than canned?I have some in the fridge..thanks love your recipes!
Hey Maeve,
Yes, fresh pumpkin puree would be great! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Question about the coconut oil, do you measure 3/4 cup of the solid coconut oil, then melt. Have not baked with coconut oil before, or do you melt enough coconut oil until it reaches 3/4 line in a glass measuring cup as if using canola oil? . I never know with coconut oil. This recipe looks amazing cannot wait to make!
Hey Linda,
You will want to use 3/4 cup of melted coconut oil. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I’m just wondering which bread pans you use?! I can’t wait to make this recipe 😍
Hey Gina,
I use USA pans. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Hi! is there any possible substitute for the maple in the bread? i don’t have any at the moment but still wanted to make the bread without the maple butter
Hey Cassidy,
You could use honey in place of the maple. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This looks amazing! I was wondering, do you have any suggestions for a substitute for the maple syrup?
Thanks!
Hey Toni,
You could use honey in place of the maple syrup. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Just made this for my family, and it was a hit! I made the recipe exactly as you put it but I had to cook for almost an hour. Wonderful recipe to start off the Fall season! Thank you 🥰
Thank you Sabrije! I am really glad this recipe turned out so well for you!! xTieghan
Could you freeze one of these for another time?
Hey Courtney,
Yes absolutely! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This is delicious and my favorite recipe for pumpkin bread now. Making more for friends and neighbors now. However when I split into two pans, it didn’t rise. Any recommendations to help that? Thanks! Ps. I have been making one of your recipes each week ❤️
Hey Heather,
Thanks so much for giving the recipe a try! Did you adjust the recipe at all and was your baking powder and soda fresh? Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Yummm! Moistness meant the toothpick trick (checking done-ness) didn’t work, but the taste is great even w extra fiber. I replaced 2 cups of the flour with whole wheat flour, and added 1/4 cup wheat bran plus chopped walnuts folded in at the end!
Aamzing! I am really glad you enjoyed this recipe, Larsey! If you have any questions, please let me know! xTieghan
Love this recipe! I added a little bit more pumpkin to moisten it up since I had to substitute honey for some of the maple syrup and my batter felt a bit thick, but the extra pumpkin helped. I also added some walnuts for good measure. It was divine!
Love to hear that, Ashton! Thank you so much for trying this recipe! xTieghan
My bread did not rise. Came out as if it was not fully cooked. Not sure what I did wrong. I followed the recipe other than using butter instead of coconut oil. The cream cheese did not melt either. Is it supposed to bake at 350F? I cooked it for 45 minutes.
Hey Linda,
So sorry you had issues with the recipe. I am wondering if your baking powder and soda were fresh? Did you adjust the recipe at all? All ovens can be slightly different so you can always add 5 or so minutes to your baking time. Please let me know if you have any other questions! xTieghan
This is the 2nd HBV loaf recipe I’ve made, and the 2nd time mine has turned out somewhat uncooked throughout the middle, even though I follow the directions to a T. Twice I even threw it back in the oven for a few minutes. still undercooked. I just realized… You live in Colorado, and I am in CA… what conversion for altitude should some one at sea level take into consideration when baking?
Hey Alli,
Thanks for trying the recipe! No need to adjust, but the baking time could be extended, just keep baking until cooked through. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi this looks delicious can I make into muffins?
Hey Jodi,
I would follow the recipe as is, just reduce your baking time to 25-30 minutes, just keep an eye on them! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this for my husband and his friends that were over watching football and they cannot stop raving about it! It is so moist, pumpkin-y, delicious!! Thanks so much for the great recipe! 🙂 The only change I made was using melted butter instead of coconut oil because I didn’t have any on hand. I tried to be pinterest-y and make the maple butter into the shape of a football but it turned out looking more like a brain XD I’ll have to practice on that one but I will definitely be making this again! YUM!
Love that this turned out so well for you, Laurel! Thank you for trying it! xTieghan
This turned out absolutely delicious. I do wish that there was a simple way to make this one loaf, I’m stuck on the eggs. I only have one loaf pan… 🤔. I turned the rest into muffins but it’s a lot for one gal!
Hi Shagah! Have you tried freezing some? It should hold! Or giving some away? If there is anything I can help with, please let me know! xTieghan
Thank you for the recipe and for al the great content and clear explanations! I don’t have a 9×5 pan. I have mini muffin tins, a 9×13 glass Pyrex, and square 9″ ceramic baker. Any tips or rule of thumb when changing sizes? Thanks again!
Hey Susie,
I would do muffin tins and reduce your baking time to 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
YUMMY! Followed the recipe to a tee and it gorgeous and delicious. Thank you!
Thank you so much Denise! xTieghan
YUMMY! The bread turned out gorgeous and so very delicious.
Love that!! Thank you Denise! xTieghan
I just made this bread on Sunday and it was so so good I want to bring some to my work to share with my coworkers on Thursday!! Do you think it would be okay to leave outside room temp until then?
Hey Alex,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious, moist, pumpkin Bread yumminess!!! So so good
Thank you so much Belen! I am so happy this recipe turned out so well for you! xTieghan
Not sure what went wrong but it turned out rubbery. I did use bananas that I had frozen and let thaw. Could this be the problem?
Hey Melissa,
So sorry you had issues with the texture. The frozen bananas should not be the issue. Did you adjust anything else in the recipe? Was your baking powder and soda fresh? Let me know how I can help! xTieghan
This was a good recipe, but it’s not very sweet. It was a little bland without the maple butter. The top was very good with the cinnamon sugar but the bottom half was meh. My bananas were not fully ripe. Could that be the reason?
Hey Bailey,
So sorry this was not sweet enough, yes it could have been the bananas! Please let me know if you have any other questions! xTieghan
This bread is delicious!! I’ve made lots of different pumpkin bread recipes over the years and this one is by far my favorite!! It offers just the right blend of flavors and it’s not too pumpkinie (I know that’s not a word, hehe). Great job Tieghan! Every recipe of yours I’ve tried is truly fantastic. It’s time for me to purchase your cookbooks.
Thank you so much Diane! I am so happy you have been enjoying my recipes! I hope you love all of the ones in the book! xTieghan
A little disappointed as this was only okay. It was not as sweet as I’d imagine it being and needed a lot more salt to bring out the flavor. The maple butter helped and I also added some finishing salt.
Hi Sarah! I am sorry this did not turn out as expected.. Please let me know if there is anything I can help with! xTieghan
This is the best pumpkin bread! It didn’t last long at our house-my family devoured it!
Love that! Thank you for trying this Beckie! xTieghan
I love the flavor but my texture turned out more like bread pudding. What did I do wrong?
Hey Lisa,
Thanks so much for trying the recipe, I am sorry you had issues with the texture. Did you adjust the recipe at all? Was your baking soda and powder fresh? Let me know how I can help! xTieghan
So yummy! I love that there is no added sugar except the cinnamon sugar on top–the overripe bananas and maple make it so sweet all on their own! (But that cinnamon sugar crust really does take this to the next level!) I made this in mini loaf pans to share with friends and family, which meant my husband and I finished our portion in just a couple of days–planning to make this again this weekend! 🙂 Thank you, Tieghan!
Thank you Katherine!! I am so happy this recipe turned out so well for you!! xTieghan
Disappointing recipe…contrary to her comment, the banana really does dominate any pumpkin flavor there may be. Neither pumpkiny enough, nor spiced enough, nor salty enough to bring out the spice flavors. Cream cheese needs to be wayyyy softer than room temp and needs to be whipped to be “swirled”. But even with that, it just sits on top of the loaves and doesn’t create any swirl. Would prefer more sweetness and cinnamon to be incorporated INTO the recipe instead of overloading it on top. Sadly there are many other pumpkin bread recipes I will be returning to instead of this one.
Hi Raquel! I am really sorry this recipe did not work out well for you! If there is anything I can do to help, please let me know! Otherwise, I hope you love some other recipes of mine! xTieghan
I just made this and, let me tell you, it is absolutely perfect. Thanks for the great recipe!
I am so happy you enjoyed this Erica! Thank you for trying it! xTieghan
I made this exactly as the recipe said. It was perfection! Rose beautifully and tasted amazing. Not too sweet. The cream cheese addition was amazing. Love this recipe and all your recipes
Love that!! Thank you so much Monica! xTieghan
I am dying to make this today but only have 1 loaf pan or a bundt pan. Can I use the bundt pan instead and will I cook it the same temp and time?
Hey Nancy,
I have not tested this in a bundt pan, but it might work! I would just keep an eye on the bread and adjust the baking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I make this in a muffin pan instead? If so, what would be the temperature and amount of time? Excited to bake these for the office
Hey Anita,
Yes you could bake these as muffins, I would keep the temp the same but reduce your baking time to 25-30 minutes, just be sure to keep an eye on them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Teighan! I really love doing your recipes with my siblings or as summer fun, or whenever I need a break from school. But sometimes baking can be super difficult for me and make me super stressed, especially with loaf pans- I never know what’s happening in the oven. If you don’t mind me asking, what loaf pan do you use? I’m sure if I upgraded form a glass one I’d get better results? Any tips as to why my breads always completely deflate when out of the oven (COMPLETELY!)
Hey Yaminah,
I love USA loaf pans, they are the best! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you make this using frozen bananas? Mine are ready now b tin want to wait until the weekend to make it
Hey,
Yes just be sure to thaw them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this one without the cream cheese? Or do you need to add something if you take out the cream cheese to balance it out?
Hey Kelley,
You can just omit the cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, tried this recipe today and my bread came out very dense and tasting like bananas. Wondering what I can do differently next time?
Hey Liz,
So sorry you had issues with the bread. Did you adjust the recipe at all? Was your baking soda and powder fresh? Let me know how I can help. xTieghan
You can definitely taste the banana and the cream cheese should have been sweetened. Not good!!
Hi Ann! I am sorry this did not turn out well for you. Is there anything I can help with? xTieghan
Wow, this is delicious and oh so fall! It’s such a soft, moist bread. We are on day three of slicing it and it’s held it’s consistency really well. Yum!
Thank you so much Shelby! xTieghan
Phenomenal, T! ❤️❤️
Thank you Sheila! xTieghan
Hi there! Do you think white chocolate chips would taste good in this? I don’t have cream cheese, so thinking of adding in something chocolaty
Hey Leah,
Sure that would be fun! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The overall flavor of this bread was really good, but I found it actually a little too moist for my liking and will probably try one of your other pumpkin breads next!
Thank you so much Laura! xTieghan
If I’m unable to get Canned Pumpkin Purée, as
I think they don’t sell that in Australia. How can I achieve the same result? Boiled pumpkin mashed? What pumpkin do you think would work best and would it the the same quantity.
Thankyou 🙂
Hey Nazia,
I would probably roast your pumpkin and then make it into a puree. I hope you love the recipe, please let me know if you have any other questions! xTieghan
There wasn’t enough batter for two normal sized loaves and I feel the cream cheese needs to be whipped or something in order to be swirled in. It tasted good though!
Thank you so much Tricia! I am really glad this turned out well for you! xTieghan
Was I supposed to use all of the cinnamon sugar? It seems like a ton, and I totally used it all between the two pans LOL. Haha Oh well cinnamon sugar is always amazing
Haha you do you! I love that you used it all, I mean that is definitely what my little sister Asher does with hers! Thank you for trying this one, Cari! xTieghan
I have a question.
Is the measurement for the coconut oil before or after it’s melted?
Hey Becky,
It is after it has been melted! I hope you love the recipe, please let me know if you have any other questions! xTieghan
If we don’t use super super ripe bananas, would this prevent the bread from filling cooking or cooking properly. It’s as if the bread couldn’t bake the whole was through; otherwise it was still tasty.
Hey Mary,
Yes, you want the bananas to be extremely mushy and soft. Please let me know if you have any other questions! xTieghan
Hi Tieghan,
I noticed you used 2 baking bread pans…canI 1/2 this recipe for 1 baking pan?
Hey Patricia,
Yes that’s fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this! What would you recommend as a substitute for maple syrup if I don’t have any?
Hey Sophie,
You could use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I normally love your recipes but this one fell short of the mark. It was way too dense, definitely needed more baking powder. Also, I didn’t get much pumpkin flavor to it, it just tasted like banana bread to me.
Hi Rachael! I am sorry this did not turn out as expected for you. Please let me know if there is anything I can help with! xTieghan
I only have 1 bread loaf pan, so I’d like to do the other half in a 8×8. How long would you recommend baking that for? SO excited to try it <3
Hey Sami,
I would start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My daughter sent me this recipe She follows you from the Netherlands
She made these breads and fell in love
Now it’s my turn!!! It’s in the oven right now and smells DELICIOUS
Can’t wait to take a bite
I did not have coconut oil so I used the melted butter
I also had a little difficulty poking the cream cheese with the bag but I worked it out
Should the breads be taken out of the pan to cool🤷♀️
Thanks for sharing your recipe😋
I am so happy you loved this recipe, Bobbi! Thank you so much for trying this one! xTieghan
I made this except I made one big loaf in about a 12”7” pan and baked it for about an hour. It was delicious!!!
Thank you Liz!! I am so happy to hear that you enjoyed this recipe! xTieghan
My family loves this recipe! I’ve made it twice but I struggle with the cream cheese swirl. Any help out there?
Hey Fran,
Thanks so much for giving the recipe a try! I would recommend making sure the cream cheese is at room temperature, I also like to put it into a ziplock bag and pipe it into the batter using that. I hope this helps for next time:) xTieghan
Yum!!!! I just made this and had to substitute butter for the coconut oil as noted in the recipe. I was nervous to bake these because I’m infamous for my breads either getting burnt to a dry crumbly brick or pulling out bread that’s still half dough. However, this bread rose and finished nicely and was done all the way through and still moist. The cinnamon sugar crust is such a cool look and the maple salted butter is a must-do!! The cream cheese in a bag went poorly on the first loaf (like, I ripped the bag and had to throw it away because cream cheese was coming out several holes) so I put the other 4oz on a plate and cut it into teaspoon sized pieces and poked those down into the dough and swirled it and it turned out great. I will be making this again!
Hi Sara! I am so happy this bread turned out so amazing for you!! Thank you so much for trying it! xTieghan
If I wanted smaller, more spaced out bits of cream cheese do you think it would work to cut the cream cheese into bits, freeze them, and then add to the mix? Or, would that affect the bake around the cold cream cheese?
Hey Nancy,
I would not freeze the cream cheese, but you could add it in smaller bits it you would like. I hope you love the recipe, please let me know if you have any other questions! xTieghan
AMAZING BREAD!! It tasted like banana bread with a hint of pumpkin. Next time, I will switch the banana-pumpkin ratio so that the pumpkin flavors come out more. Nevertheless, this bread tastes excellent and came out super moist.
Thank you Samoni! xTieghan
This tasted more like banana bread than pumpkin bread. The recipe wasn’t bad…but would only recommend to someone who wants banana bread!
Hi Diane! I am sorry this did not turn out as expected! I hope you still enjoyed it! xTieghan
Hii! looks so good. could this be made into muffins too? How long would you bake?
Hey Kali,
Yes, muffins will work well here. I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for a housewarming. It was literally gone within 1 minute of serving. Everyone loved it. The butter was especially a hit.
So glad this recipe was a winner! xTieghan
I’ve been wanting to make this recipe but never buy cream cheese. Finally got some and have some pumpkin butter leftover from making the cookies but I’m just now realizing that this recipe doesn’t use your pumpkin butter. I searched through what felt like 100 comments on here to see if this was already answered. Help! What should I leave out or change to use your pumpkin butter instead of the plain pumpkin puree?
Hey Hayley,
I would recommend using the pumpkin puree, you won’t get quite the same results with pumpkin butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! I loved the texture. I replaced the cinnamon and pie spice with the Chai spice mix from Tieghan’s pumpkin chai cupcakes and it was fantastic.
Hey Lydia,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan