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Cozy Pumpkin Banana Bread Recipe with Maple Cream Cheese Swirl

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A moist and tender pumpkin banana bread featuring a luscious maple cream cheese swirl, perfect for cozy fall mornings or anytime you want a comforting treat.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
  2. In a large bowl, mash the ripe bananas with a fork until smooth but still a bit chunky. Add the canned pumpkin, granulated sugar, brown sugar, eggs, oil or melted butter, and vanilla extract. Stir well to combine (about 5 minutes).
  3. In a separate bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle but thorough to avoid over-mixing. The batter should be moist and thick but pourable (3-4 minutes).
  5. In a medium bowl, beat the softened cream cheese with powdered sugar, maple syrup, and vanilla extract until smooth and creamy (about 3 minutes with a mixer).
  6. Pour half of the banana pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the maple cream cheese mixture over the batter in spoonfuls. Use a butter knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect. Repeat with the remaining batter and cream cheese mixture, swirling again.
  7. Bake for 55-65 minutes. Check doneness at 55 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs. Tent with foil if the top browns too quickly.
  8. Remove from oven and let cool in the pan for 15 minutes. Lift out using parchment edges and cool completely on a wire rack before slicing.

Notes

Use ripe bananas for natural sweetness and moisture. Soften cream cheese at room temperature for at least 30 minutes to avoid lumps. Line the loaf pan with parchment paper for easy removal. Tent with foil if the top browns too quickly. Let bread cool completely before slicing to keep the cream cheese swirl intact. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and add an extra minute to baking time. For dairy-free, use coconut or almond-based cream cheese and replace butter/oil with coconut or avocado oil.

Nutrition

Keywords: pumpkin banana bread, maple cream cheese swirl, fall baking, cozy bread, moist banana bread, pumpkin bread, cream cheese swirl

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