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Wholesome Pumpkin Banana Bread with Cream Cheese Swirl

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This wholesome pumpkin banana bread with cream cheese swirl is a healthier take on a classic favorite, combining pumpkin and banana for moisture and flavor, with a tangy cream cheese swirl that stays distinct. Perfect for fall mornings, it’s quick to prepare and made with simple ingredients.

Ingredients

Scale
  • 2 ripe bananas, mashed (about 1 cup)
  • 1 cup canned pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the cream cheese swirl: In a medium bowl, beat 4 ounces softened cream cheese with 2 tablespoons granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth and lump-free. Set aside.
  3. In a large bowl, mash 2 ripe bananas with a fork until mostly smooth with a few small lumps.
  4. To the mashed bananas, add 1 cup pumpkin puree, 1/4 cup melted butter, 1/4 cup applesauce, 2 large eggs, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt.
  6. Add the dry ingredients to the wet mixture in two additions, stirring gently with a spatula after each. Mix just until no streaks of flour remain. The batter should be thick and slightly fluffy.
  7. Pour half the batter into the prepared loaf pan and spread it evenly. Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining batter on top. Add the rest of the cream cheese in dollops. Use a knife or skewer to gently swirl—insert it about 1 inch deep and make figure-eight motions. Do not over-swirl.
  8. Bake for 55-65 minutes. At 50 minutes, check for doneness: a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely—at least 1 hour.

Notes

Don’t overmix the batter to avoid dense bread. Room temperature ingredients blend better. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For best flavor, make the bread a day ahead.

Nutrition

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

Find it online: https://freshforkful.com/wholesome-pumpkin-banana-bread-with-cream-cheese-swirl/