Pumpkin Banana Cream Cheese Swirl Bread

Pumpkin Banana Cream Cheese Swirl Bread is the perfect way to break in the fall season. The flavors of banana really come out, with a subtle pumpkin twist and creamy, cheesecakey bonus. You won’t be scoffing at the pumpkin craze after trying this bread!

It is October, after all. In fact, we are officially more than halfway through October. How is this even possible? As crazy as this year has been, it really has flown by! The leaves will start changing colors within the coming weeks, turning shades of red, yellow, and orange before falling to the ground. The humidity has already tamed, leaving cool mornings and pleasantly warm afternoons. It is acceptable to start wearing cute boots paired with skinny jeans.

Most importantly, pumpkin-flavored drinks and foods are here, at least for the next couple of months! I feel as if I am behind as it is when it comes to breaking out the canned pumpkin!

I know, I know. The eye-rolls at this point are almost inevitable. Yes, it is true that pumpkin-flavored foods have gotten a bit out of control. I saw a recipe the other day for pumpkin fettuccine alfredo. Sadly, I am curious to try it, despite my mind screaming ‘don’t do it!’

Now that it is October, I figured I might as well baked something pumpkin-related. I mean, why not, right? Once December hits, people are pretty much over pumpkin EVERYTHING! The recipe that stood out to me is Pumpkin Banana Cream Cheese Swirl Bread.

I found the recipe for Pumpkin Banana Cream Cheese Swirl Bread on Mom on Time Out while searching Pinterest for a simple pumpkin banana bread because, you know, some bananas had been left unloved on the counter a little too long…again. Plus, I’ve been dying to make something pumpkin, because what is fall without pumpkin? If you’re here, I’m assuming it’s safe to say that you agree!

While searching, I stumbled upon a recipe that added a cream cheese layer straight through the middle. Can you say YUM?!?!

Pumpkin Banana Cream Cheese Swirl Bread is the perfect way to break in pumpkin season. It is dense and moist, more like a pound cake, but it is oh-so-good. My husband has had two slices already and it is still warm from the oven. His only suggestion is to add in some pecans to add a little crunch and texture variation.

I will definitely try this addition out next time.

If you love Banana Bread, but unsure about the pumpkin part of it, check out my Chocolate Chip Banana Nut Bread recipe!

Print Recipe

Pumpkin Banana Cream Cheese Bread

(1 votes, average: 5.00 out of 5)

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Breads

By Mom on Time Out – Serves: 10-12

Prep Time: 20 minutes – Cooking Time: 55-65 minutes

Pumpkin Banana Cream Cheese Swirl Bread is the perfect way to break in the fall season. The flavors of banana really come out, with a subtle pumpkin twist and creamy, cheesecakey bonus. You won’t be scoffing at the pumpkin craze after trying this bread!

Ingredients

• BREAD
• 2 ripe bananas
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 egg
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups flour
• CREAM CHEESE LAYER
• 6 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 cup flour

Instructions

1

BREAD

2

Preheat oven to 350°F. Grease a 9×5 loaf pan and set aside.

3

Combine bananas and both sugars in a large mixing bowl and beat until well combined. Beat in pumpkin, egg, vanilla, and butter until well combined.

4

Add the dry ingredients to the wet ingredients and stir until just combined.

5

Pour half the batter into the prepared pan, spreading evenly throughout the pan.

6

CREAM CHEESE LAYER

7

Beat the cream cheese and sugar together until light and fluffy. Beat in the egg and vanilla until combined. Mix in the flour until no lumps remain.

8

Spread the cream cheese mixture carefully and evenly over the contents of the pan.

9

Spread the remaining pumpkin banana mixture over the cream cheese mixture, spreading evenly over top of it, making sure it is smooth and even.

10

Bake for 55-65 minutes or until an inserted toothpick comes out clean.

11

Let cool in pan for 10-15 minutes before removing to a wire rack to finish cooling.