Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

Name: Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Total time: 60 min
Yield: 16 servings
Ingredients: 280 g pumpkin butter; 245 g canned pumpkin puree; 180 ml coconut oil; 120 ml maple syrup; 3 ea large eggs; 15 ml vanilla extract; 375 g plain flour; 9 g baking powder; 2.3 g baking soda; 2 tsp pumpkin pie spice; 3 g salt; 225 g cream cheese; 100 g cinnamon sugar; 55 g salted butter; 30 ml honey

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Two loaves of moist pumpkin bread made with pumpkin butter, swirled with cream cheese and cinnamon sugar, served with honey butter.

Serves 16 60 minKid-friendly

VegetarianBake

Ingredients

pumpkin butter280 g
canned pumpkin puree245 g
coconut oil — melted180 ml
maple syrup120 ml
large eggs3 ea
vanilla extract15 ml
plain flour375 g
baking powder — 2 tsp9 g
baking soda — ½ tsp2.3 g
pumpkin pie spice2 tsp
salt — ½ tsp3 g
cream cheese — melted225 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Dairy-free
Dairy-Free Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
- 280 g Dairy-free pumpkin butter instead of pumpkin butter
- 225 g Dairy-free cream cheese instead of cream cheese
- 55 g Vegan butter instead of salted butter
Chill the dairy-free cream cheese briefly before swirling as it is softer; bake time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

pumpkin butter · 280 g
canned pumpkin puree · 245 g
coconut oil · 180 ml
maple syrup · 120 ml
large eggs · 3 items
vanilla extract · 15 ml
plain flour · 375 g
baking powder · 9 g
baking soda · 2.3 g
pumpkin pie spice · 2 tsp
salt · 3 g
cream cheese · 225 g
cinnamon sugar · 100 g
salted butter · 55 g
honey · 30 ml

Method

Preheat the oven to 350°F (180°C). Butter two 9×5-inch (23×13 cm) loaf pans.
In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, coconut oil, maple syrup, eggs and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice and salt and mix until just combined. Divide half the batter evenly between the prepared pans.
Spoon teaspoon-size amounts of the cream cheese over the batter, using half (about 115 g) per pan. Gently swirl it in with a sharp paring knife. Sprinkle 2-4 tablespoons of cinnamon sugar over each pan, then spoon the remaining batter evenly over each; it's OK if not all the cream cheese is covered. Sprinkle another 2-4 tablespoons of cinnamon sugar over each pan.
Bake for 40-45 minutes, until the centre is just set.
Meanwhile, make the honey butter: in a small bowl, combine the butter, honey and a pinch of salt.
Let the bread cool on a rack, or enjoy warm with the honey butter.