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Cozy Pumpkin Banana Bread with Easy Cream Cheese Swirl

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This cozy pumpkin banana bread with cream cheese swirl is a recreation of a beloved bakery recipe. It combines tender pumpkin, sweet banana, and a tangy cream cheese ribbon for a perfect fall treat.

Ingredients

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  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 1 cup (about 2 medium) ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the cream cheese swirl first. In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth and creamy. Add the egg yolk and ½ teaspoon vanilla extract, and mix until well combined. Set aside at room temperature.
  3. Whisk the dry ingredients together. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Cream the butter and sugars. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  5. Add the eggs one at a time. Beat in each egg until fully incorporated before adding the next. Scrape down the sides of the bowl. Add the vanilla extract and mix until combined.
  6. Mix in the pumpkin and bananas. Add the pumpkin puree and mashed bananas to the butter mixture. Stir until just combined. The batter might look a little curdled, but that’s normal.
  7. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix only until no flour streaks remain.
  8. Layer the batter and cream cheese swirl. Pour half of the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter. Pour the remaining batter on top, then drop the rest of the cream cheese mixture in spoonfuls over the top.
  9. Create the swirl. Take a toothpick or butter knife and gently drag it through the batter in a figure-eight pattern. About 5-6 passes should be perfect.
  10. Bake for 55-65 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  11. Cool properly. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out and transfer it to the rack to cool completely. Wait at least 1 hour before cutting.

Notes

Room temperature ingredients matter for proper emulsification. Don’t overmix the batter to avoid tough bread. Test for doneness in a few spots to avoid hitting a cream cheese pocket. Let the bread cool completely before slicing to prevent the swirl from oozing out. Use a kitchen scale for accurate flour measurement.

Nutrition

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

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