Do you need a reason to bake this Cream Cheese Swirled Pumpkin Bread?

This fall recipe is moist, with cinnamon and crunchy sugar. I think the addition of bananas is why it is so moist. This is an adaptation of @halfbakedharvest blog post. I love these baking pans with the pumpkin design you can find these @WilliamsSonom.com. They make a beautiful loaf.

Ingredients:

3 medium overly ripe bananas, mashed (about 1 cup mashed, see note)

1 cup canned pumpkin

3/4 cup melted coconut oil

2/3 cup maple syrup

3 large eggs, at room temperature

1 Tbl vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp kosher salt

8 ounces cream cheese, at room temperature

1/4 cup Cinna-Nilla Sugar

 Directions:

Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.

 In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.

 Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.

 Transfer to the oven and bake for 40-45 minutes, or until center is just set.

Remove the bread and let cool for at least 30 minutes before cutting.