Mini Pumpkin & Cream Cheese Loaves

These Mini Pumpkin & Cream Cheese Loaves are like a bite of fall. Soft, warmly spiced pumpkin bread with a swirl of sweet cream cheese running through the middle. They’re cozy, satisfying, and just the right amount of indulgent.

If you’re craving something pumpkin-y that isn’t pie, this is it. The bread is moist and full of flavor, thanks to pumpkin pie spice and real pumpkin purée. The cream cheese swirl adds a creamy tang that balances the sweetness and gives it a little something extra.

Helpful Tips

• Room temp cream cheese matters: Let the cream cheese sit out before mixing so it blends smoothly without lumps.
• Don’t over-swirl: Just a few figure-eights with a skewer or chopstick will give you a nice marbled effect without blending the layers too much.
• Use a scale if you can: Evenly dividing the batter between four mini pans is much easier and more consistent when you weigh it out.

You Might Also Like These

• Pumpkin Spice Cupcakes
• Pumpkin Glazed Donuts
• Mini Pumpkin Pies

Mini Pumpkin & Cream Cheese Loaves

These Mini Pumpkin & Cream Cheese Loaves are soft, warmly spiced pumpkin bread with a swirl of sweet cream cheese running through the middle.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 4 Loaves

Calories 466 kcal

Ingredients

  

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• 3/4 cup all-purpose flour + 2 tablespoons
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter softened
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup canned pumpkin purée
• 2 tablespoons water
• 4 oz cream cheese at room temperature
• 1 tablespoon granulated sugar
• 1/2 large egg beat one egg and use half
• 3/4 teaspoon vanilla extract

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Instructions

 

• Preheat the oven to 350°F and grease 4 mini loaf pans.
• In a bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
• In a stand mixer with a paddle attachment, beat butter and sugar until fluffy, then mix in vanilla and the egg. Stir in the pumpkin purée until combined.
• Add the dry ingredients and water. Mix until smooth. Set aside.
• In a clean bowl, beat cream cheese, sugar, 1/2 egg, and vanilla until creamy.
• Fill the pans with pumpkin batter, using 1/2 to 3/4 of the batter. Add spoonfuls of cream cheese filling, then top with the remaining batter. Swirl with a chopstick or skewer.
• Bake for 25–30 minutes, until a toothpick comes out clean. Cool completely before removing from pans.

Nutrition

Calories: 466kcalCarbohydrates: 59gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 121mgSodium: 516mgPotassium: 159mgFiber: 2gSugar: 39gVitamin A: 5593IUVitamin C: 1mgCalcium: 72mgIron: 2mg

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