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One-Bowl Pumpkin Banana Bread with Cream Cheese Swirl

one-bowl pumpkin banana bread with cream cheese swirl - featured image
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This moist and tender pumpkin banana bread features a generous cream cheese swirl that adds tangy richness to every slice. Made in one bowl with simple pantry staples, it’s the perfect fall treat for breakfast or snacking.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 grams)
  • 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 unsalted butter, melted and slightly cooled (1 stick, 113 grams)
  • ¾ cup granulated sugar (150 grams)
  • ½ cup light brown sugar, packed (100 grams)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (240 grams)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (226 grams, one standard block)
  • ¼ cup granulated sugar (50 grams)
  • 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 a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly grease the exposed ends of the pan with butter or non-stick spray. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt for about 15 seconds to evenly distribute the leavening agents and spices. Set aside.
  3. In a small bowl, combine the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract. Stir with a fork or small whisk until completely smooth. Set aside.
  4. Make a well in the center of the dry ingredients. Add the melted and slightly cooled butter, granulated sugar, brown sugar, eggs, pumpkin puree, mashed bananas, and 1 teaspoon vanilla extract directly into the well. Stir with a whisk until just combined. Do not overmix; a few small streaks of flour are okay.
  5. Pour half of the batter into the prepared loaf pan and spread into an even layer. Drop spoonfuls of the cream cheese mixture over the batter, distributing evenly. Pour the remaining batter on top and spread gently to cover. Add the remaining cream cheese mixture in spoonfuls on top.
  6. Using a butter knife or skewer, insert it straight down into the batter and drag it through in a figure-eight pattern from one end of the pan to the other. Repeat about five or six times. Do not over-swirl.
  7. Bake for 55 to 65 minutes, starting to check at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Remove the pan from the oven and place on a cooling rack. Let cool in the pan for 15 minutes. Then use the parchment paper handles to lift the bread out and transfer to the cooling rack. Cool completely before slicing, about 1 to 2 hours.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Cool completely before slicing for clean slices. The bread tastes even better on day two as flavors meld. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil and dairy-free cream cheese.

Nutrition

Keywords: pumpkin banana bread, cream cheese swirl, one bowl, fall baking, easy banana bread, pumpkin bread recipe

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