Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

Ingredients

• pumpkin butter280 g
• canned pumpkin puree245 g
• coconut oil — melted180 ml
• maple syrup120 ml
• large eggs3 ea
• vanilla extract15 ml
• plain flour375 g
• baking powder — 2 tsp9 g
• baking soda — ½ tsp2.3 g
• pumpkin pie spice2 tsp
• salt — ½ tsp3 g
• cream cheese — melted225 g
• cinnamon sugar100 g
• salted butter — at room temperature55 g
• honey30 ml

Method

1. Preheat the oven to 350°F (180°C). Butter two 9×5-inch (23×13 cm) loaf pans.
2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, coconut oil, maple syrup, eggs and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice and salt and mix until just combined. Divide half the batter evenly between the prepared pans.
3. Spoon teaspoon-size amounts of the cream cheese over the batter, using half (about 115 g) per pan. Gently swirl it in with a sharp paring knife. Sprinkle 2-4 tablespoons of cinnamon sugar over each pan, then spoon the remaining batter evenly over each; it's OK if not all the cream cheese is covered. Sprinkle another 2-4 tablespoons of cinnamon sugar over each pan.
4. Bake for 40-45 minutes, until the centre is just set.
5. Meanwhile, make the honey butter: in a small bowl, combine the butter, honey and a pinch of salt.
6. Let the bread cool on a rack, or enjoy warm with the honey butter.