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Best Easy Pumpkin Banana Bread with Cream Cheese Swirl

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This one-bowl pumpkin banana bread is incredibly moist and tender, swirled with a creamy, tangy cream cheese ribbon. It’s a quick and easy recipe that comes together in just 15 minutes of prep, perfect for a last-minute treat or a cozy fall breakfast.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large ripe banana, mashed
  • ⅓ cup vegetable oil (or melted coconut oil or melted butter)
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract to the mashed banana. Whisk until well combined and smooth.
  4. Add flour, baking soda, pumpkin pie spice, cinnamon, and salt to the wet ingredients. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  5. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract. Mix until creamy and spreadable.
  6. Pour the pumpkin banana bread batter into the prepared loaf pan and spread into an even layer. Dollop the cream cheese mixture by spoonfuls on top (about 5-6 dollops). Gently swirl with a butter knife or skewer using a few figure-eight motions. Do not over-swirl.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center (avoiding a cream cheese pocket) comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after about 40 minutes.
  8. Let bread cool in the pan on a wire rack for 15 minutes. Use parchment sling to lift bread out of pan and transfer to wire rack to cool completely (at least 1 hour) before slicing.

Notes

Use a very ripe banana (almost black) for best moisture and sweetness. Do not overmix the batter to avoid tough bread. For a beautiful swirl, make only a few gentle passes with a knife. Let bread cool completely before slicing for cleanest slices. Bread can be stored tightly wrapped at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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