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Creamy Cream Cheese Swirl Pumpkin Banana Bread

cream cheese swirl pumpkin banana bread - featured image
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This easy fall recipe combines pumpkin and banana for an incredibly moist quick bread, with a tangy cream cheese swirl running through the middle. Perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp ginger + 1/4 tsp cloves)
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract, beat until combined. Set aside at room temperature.
  3. In a large bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps.
  4. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed banana. Whisk until smooth.
  5. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  6. Pour dry ingredients into wet ingredients and fold with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Pour half of the batter into the prepared loaf pan and spread evenly. Drop half of the cream cheese mixture in spoonfuls over the batter and gently swirl with a knife. Pour remaining batter on top, then add remaining cream cheese mixture in spoonfuls and swirl again with figure-eight motions.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Room temperature ingredients are key for a smooth cream cheese swirl. Do not overmix the batter. Let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin banana bread, cream cheese swirl, fall recipe, quick bread, moist pumpkin bread

Find it online: https://grubella.com/creamy-cream-cheese-swirl-pumpkin-banana-bread-easy-fall-recipe/