Pumpkin Banana Bread with Cream Cheese Swirl
This Pumpkin Banana Bread with Cream Cheese Swirl is a soft, warmly spiced loaf that brings together pumpkin purée and ripe banana with a creamy, tangy swirl through the center. Finished with crunchy pumpkin seeds, it's an easy bake that's perfect for breakfast, tea time, or a cozy afternoon treat.
Pumpkin bread is one of those recipes I come back to every fall, and this recipe is a variation on my original, Pumpkin Harvest Loaf with Walnuts and Chocolate. That version is lightly sweetened, warmly spiced, and packed with walnuts, dark chocolate, and pumpkin seeds. This time, I wanted to take the same pumpkin-bread foundation in a different direction.
I had half a very ripe banana, some pumpkin purée, and cream cheese left in the fridge, so I decided to bring them together. The result surprised me: pumpkin is still the dominant flavor, while the banana adds a subtle fruity sweetness and a delicious banana aftertaste without making the loaf taste like traditional banana bread. A sweet cream cheese swirl runs through the center, and pumpkin seeds add a little crunch without taking away from the overall flavor or texture.
If you enjoyed my original pumpkin harvest loaf, this version is a simpler, creamier take on the same idea. It skips the walnuts and chocolate and instead lets the combination of pumpkin, banana, warm spices, and cream cheese shine.
The loaf is soft and moist with a sturdy crumb, without being overly sweet, making it just as good for breakfast as it is with an afternoon cup of tea. I especially love it slightly warm with a little butter. Better yet, toasted!
Pumpkin Banana Bread with Cream Cheese Swirl
A moist, warmly spiced pumpkin loaf made with ripe banana and a creamy cream cheese layer, finished with crunchy pumpkin seeds.
Ingredients
- ¾ cup pumpkin purée
- ½ very ripe banana, mashed
- 1 large egg
- ½ cup packed brown sugar
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons milk, if needed to thin the batter
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 350°F. Line an 8 × 4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a small bowl, beat the softened cream cheese, sugar, egg yolk, vanilla, and salt until smooth and creamy. The cream cheese should be soft enough to spread easily, but do not melt it.
- In a large bowl, whisk together the pumpkin purée, mashed banana, egg, brown sugar, sour cream, melted butter, vanilla, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the dry ingredients to the pumpkin mixture and gently fold until just combined. Add the milk and fold just until incorporated, being careful not to overmix. The batter will be thick but should be spreadable.
- Spread about half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the center and gently spread it across the batter. Top with the remaining pumpkin batter and gently spread it over the cream cheese. It's fine if a little cream cheese remains visible. For the top, gently swirl a small amount of the cream cheese through the pumpkin batter.
- Sprinkle the pumpkin seeds evenly over the top.
- Bake at 350°F for 50–60 minutes, checking around the 50-minute mark. A toothpick inserted into the pumpkin portion should come out with a few moist crumbs but no wet batter. Do not use the cream cheese portion to test for doneness.
- Allow the loaf to cool before slicing so the cream cheese can firm up and the loaf can set properly.
Notes
- Fold the dry ingredients into the wet mixture just until no visible flour remains. Overmixing can lead to a tougher crumb and larger tunnels. A few small air pockets in the finished loaf are normal.
- The cream cheese should be softened enough to spread easily but should not be melted. If using a microwave to soften it, heat it briefly at reduced power and check frequently.
- The batter is meant to be thick, but it should still be easy to spread in the pan. This recipe was tested with ¾ cup pumpkin purée. Since pumpkin purée can vary in moisture, you may need the full 2 tablespoons of milk to reach the right consistency.
- Don't worry if a little cream cheese remains visible on top after layering. A few visible streaks or pockets are part of the look of this loaf.
How to Store
- Because this loaf contains a cream cheese filling, cool it completely before storing. Place the cooled loaf in an airtight container and refrigerate for up to 3–4 days.
- For the best texture, let individual slices sit at room temperature for 15–20 minutes before serving, or warm gently if desired.
- To freeze, wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 2–3 months. Thaw overnight in the refrigerator.
Nutrition Facts
Calories
205Fat (grams)
8 gSat. Fat (grams)
4 gCarbs (grams)
31 gFiber (grams)
2 gSugar (grams)
17 gProtein (grams)
5 gSodium (milligrams)
220 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.