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Best Easy Pumpkin Banana Bread with Cream Cheese Swirl

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This pumpkin banana bread with cream cheese swirl is a one-bowl wonder that combines cozy pumpkin spice, natural banana sweetness, and a tangy cream cheese swirl. It’s budget-friendly, picky eater approved, and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • ¾ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper with cooking spray or butter.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 2 tablespoons sugar until smooth. Add the egg yolk and ½ teaspoon vanilla, and beat until combined. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Make a well in the center.
  4. Mix the wet ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and oil until smooth and slightly thickened, about 1 minute. Add the mashed bananas, pumpkin puree, and 1 teaspoon vanilla. Whisk until combined.
  5. Combine wet and dry: Pour the wet mixture into the well of the dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  6. Layer the batter and swirl: Pour half the batter into the prepared loaf pan and spread even. Drop spoonfuls of the cream cheese mixture over the batter—about half of it. Pour the remaining batter on top, then drop the rest of the cream cheese in spoonfuls. Use a butter knife or skewer to gently swirl the cream cheese into the batter.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
  8. Cool in the pan for 15 minutes, then lift the bread out using the parchment paper and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The cream cheese swirl works best with full-fat cream cheese. For a gluten-free version, use a 1:1 gluten-free baking flour. For a dairy-free version, use block-style vegan cream cheese.

Nutrition

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

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