halfbakedharvest4.1
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!
👥 18 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
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!
cup maple syrup2/3maple syrup2 tablespoonslarge eggs, at room temperature3baking powder2 teaspoonsground cinnamon1 teaspooncup cinnamon sugar1/4pumpkin pie spice1 teaspooncream cheese, at room temperature8 ounces
Nutrition Facts
calories
297 kcal
serving Size
1 serving
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