How is pumpkin butter different from purée?

Pumpkin butter is a reduced, spiced, and sweetened version of pumpkin purée. It’s thicker, richer, and adds a much deeper flavor. Purée adds moisture, but butter delivers bold autumn spice.

Can I skip the cream cheese swirl?

Yes, though we don’t recommend it! You can omit the cream cheese swirl for a more traditional pumpkin bread, but the swirl adds tang and texture that balances the sweetness.

Does this freeze well?

Absolutely. Wrap tightly in plastic and foil, and freeze for up to 3 months . Thaw overnight at room temp or warm slices in the oven or toaster.

Can I use gluten-free flour?

Yes! Use a 1:1 gluten-free flour blend for best results. Almond or oat flour won’t work well in this recipe because they change the moisture balance.

Cream Cheese Swirled Pumpkin Butter Bread

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This Cream Cheese Swirled Pumpkin Butter Bread is a moist, rich fall loaf made with spiced pumpkin butter, maple syrup, and a tangy cream cheese swirl. Topped with cinnamon sugar, it’s perfect for breakfast, brunch, or dessert.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 2 loaves (16 servings) 1x
Category: Baking
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin butter (homemade or store-bought)
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup melted coconut oil (or melted butter)
1/2 cup maple syrup (use 3/4 cup for a sweeter loaf)
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
8 ounces cream cheese, melted
1/2 cup cinnamon sugar

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Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9×5-inch loaf pans with parchment paper.
In a large bowl, mix together the pumpkin butter, pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth.
Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined.
Divide half of the batter between the prepared loaf pans.
Dollop 4 oz of melted cream cheese over each loaf and swirl gently using a knife.
Sprinkle 2–4 tablespoons of cinnamon sugar over the swirled batter.
Top with the remaining batter, spreading gently, and sprinkle with additional cinnamon sugar.
Bake for 40–45 minutes or until the center is just set and a toothpick comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature with optional salted honey butter.

Notes

Do not overmix the batter to maintain a tender texture.
Use parchment paper for easy loaf removal.
Adjust maple syrup depending on the sweetness of your pumpkin butter.
This bread freezes well for up to 3 months when tightly wrapped.

Nutrition

Serving Size: 1 slice
Calories: 311
Sugar: 18g
Sodium: 220mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Find it online: https://recipeshots.com/cream-cheese-swirled-pumpkin-butter-bread/