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Crowd-Pleasing Pumpkin Banana Bread with Cream Cheese Swirl

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A moist and flavorful pumpkin banana bread with a tangy cream cheese swirl, perfect for fall gatherings and happy accidents in the kitchen.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease lightly.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk together melted butter, ½ cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in pumpkin puree, mashed bananas, and 1 teaspoon vanilla extract until combined.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  5. In a small bowl, beat cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract with a hand mixer until smooth and creamy.
  6. Pour half of the batter into the prepared pan and spread evenly. Spoon cream cheese mixture over batter in dollops and spread gently. Pour remaining batter on top and spread carefully.
  7. Use a toothpick or skewer to create a figure-eight swirl pattern through the batter, making 6 to 8 passes. Do not over-swirl.
  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.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely on rack (at least 2 hours) before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter or over-swirl the cream cheese. Let the bread cool completely before slicing to allow the cream cheese swirl to set. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/crowd-pleasing-pumpkin-banana-bread-with-cream-cheese-swirl/