Cream Cheese Sage Swirl Pumpkin Bread
A cozy fall favorite with a fresh herb twist!
Let’s make a Cream Cheese Pumpkin Bread with Living Sage, warm spices, crunchy pecans and a rich cream cheese swirl!
Preheat the oven to 350°F. Grease two 9 x 5-inch loaf pans.
Finely chop the fresh sage. In a large bowl, whisk together the mashed bananas, pumpkin puree, olive oil, maple syrup, eggs and vanilla until smooth.
Add the flour, baking powder, baking soda, cinnamon, pecans, pumpkin pie spice, and salt. Gently mix until just combined, being careful not to overmix. Fold in the sage.
Divide the batter evenly between the prepared loaf pans. Add the softened cream cheese to a plastic bag and snip off one corner. Pipe small amounts of cream cheese throughout each loaf, then use a knife to gently swirl it into the batter. Sprinkle the tops with cinnamon sugar.
Bake for 40–50 minutes, or until the center is set and a toothpick inserted into the bread comes out mostly clean. Let cool in the pans for about 30 minutes before slicing.
While the bread cools, combine the softened butter, maple syrup and sage. Stir for about 2 minutes to allow the sage to infuse the butter, then strain out the sage. Serve the bread warm or at room temperature with the maple butter. Enjoy!
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