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Cozy Pumpkin Banana Bread with Cream Cheese Swirl

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A tender, spiced quick bread combining pumpkin and banana with a creamy cream cheese swirl. Perfect for fall mornings, this easy recipe delivers moist, flavorful slices every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (8g) all-purpose flour
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Spray exposed ends with nonstick spray.
  2. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt. Set aside.
  3. In a separate medium bowl, whisk together melted butter, ½ cup granulated sugar, and ½ cup packed brown sugar. Add eggs and whisk until smooth. Stir in pumpkin puree, mashed bananas, and 1 teaspoon vanilla extract.
  4. In a small bowl, beat 4 oz softened cream cheese with 2 tablespoons sugar, 1 tablespoon flour, ½ teaspoon vanilla, and 1 tablespoon milk until smooth and lump-free.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour half the batter into prepared loaf pan. Drop spoonfuls of half the cream cheese mixture over batter; gently swirl with a butter knife. Repeat with remaining batter and cream cheese mixture.
  7. Bake for 55-65 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.
  8. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add an extra tablespoon of milk. For dairy-free, use plant-based butter and dairy-free cream cheese. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://tinastirs.com/cozy-pumpkin-banana-bread-with-cream-cheese-swirl-easy-fall-recipe/