Cream Cheese Swirled Cinnamon Pumpkin Butter Bread!

It is time for some delicious autumnal treats and we are starting off with a Cream Cheese Swirled Cinnamon Pumpkin Butter Bread! It is a long title but it is very delicious!

Ingredients:

• 1 cup pumpkin butter(homemade or store-bought)
• 1 cup canned pumpkin puree(not pumpkin pie filling)
• ¾ cup melted coconut oil (or melted butter)
• ½ cup maple syrup(use 3/4 cup for a sweeter loaf)
• 3 large eggs
• 1 tbsp vanilla extract
• 3 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp kosher salt
• 8 oz cream cheese, melted
• ½ cup cinnamon sugar

Directions:

• Preheat the oven to 350° F. Butter 2 (9×5 inch) bread pans.
  2. In a large mixing bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt, mix until just combined. Divide half the batter evenly between the prepared bread pans.
  3. Spoon teaspoon size amounts of the cream cheese over the batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese using a sharp paring knife. Sprinkle 2-4 tablespoon of cinnamon sugar over each pan, then evenly spoon the remaining batter over each bread pan, it’s OK if all the cream cheese is not covered. Sprinkle 2-4 tablespoons cinnamon sugar over each pan.
  4. Bake for 40-45 minutes, or until the center is just set.
  5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of salt.
  6. Remove the bread and let cool on a rack, or enjoy warm with extra honey butter.

I found this recipe online by Half Baked Harvest and let me tell you, this is so delicious! I love to eat it as soon as it gets out of the oven. I highly suggest making it because I find that it is a perfect balance and not too sweet. It is literally perfection in a loaf.

-Dezi