This Mini Pumpkin Cream Cheese Bread is like a warm hug in loaf form! With its soft, spiced pumpkin base and creamy cheese filling, it’s perfect for cozy mornings or afternoon treats.
Once you smell it baking, you’ll wish you had a second oven just to make more! I like to spread a little butter on a slice, but honestly, it’s delicious on its own. Enjoy every bite!
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin is super easy, but homemade puree gives a fresher flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling. If you’re in a pinch, mashed sweet potatoes work great too!
Spices: The blend of cinnamon, nutmeg, cloves, and ginger brings warmth to the bread. You can adjust the spices based on your preference. If you’re short on spices, pumpkin pie spice is a good substitute!
Cream Cheese: Full-fat cream cheese creates a rich filling. If you want a lighter option, you can use reduced-fat cream cheese. Dairy-free alternatives, like vegan cream cheese, can also be substituted for a dairy-free version.
Flour: All-purpose flour works best, but if you’re gluten-free, you can use a 1:1 gluten-free baking flour. It should yield similar results without compromising taste.
How Can You Achieve a Beautifully Swirled Cream Cheese Filling?
The swirl is what makes this bread special! Here’s how to nail that marbled look:
- After filling the pans, drop spoonfuls of cream cheese filling on top of the pumpkin batter.
- Use a butter knife or skewer to gently swirl through both layers. Don’t overdo it! A few gentle swirls will create a beautiful pattern without mixing them completely.
Keep an eye on your baking time, since mini loaves can bake faster than regular-sized ones. You’re looking for a toothpick to come out clean from the pumpkin, not the cream cheese. Happy baking!
How to Make Mini Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Optional Topping:
- Ground cinnamon for sprinkling on top
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 30-35 minutes to bake, with a bit of cooling time afterward. So, in total, set aside around 1 hour plus cooling time for your delicious mini pumpkins loaves!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease or line 8 mini loaf pans with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves or allspice, and ginger. This blend of spices will bring out the warmth of the pumpkin!
3. Combine Wet Ingredients:
In a large bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Beat until everything is smooth and well mixed.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently until just combined; be careful not to overmix to keep the bread nice and fluffy.
5. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until creamy and smooth.
6. Assemble the Loaves:
Fill each mini loaf pan halfway with the pumpkin batter. Then, spoon about 1-2 tablespoons of the cream cheese filling in the center of each loaf. Finally, cover it with the remaining pumpkin batter, filling the pans almost to the top.
7. Swirl It Up:
Take a butter knife or skewer and gently swirl the cream cheese layer into the pumpkin batter to create a pretty marbled effect. Don’t worry about making it perfect—just a few gentle swirls will do!
8. Add Optional Cinnamon Topping:
If desired, sprinkle a bit of ground cinnamon on top for extra flavor. Who doesn’t love a bit more spice?
9. Bake:
Place your mini loaves in the oven and bake for about 30-35 minutes. Check for doneness by inserting a toothpick into the pumpkin portion—it should come out clean!
10. Cooling Time:
Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
11. Serve and Enjoy:
These mini pumpkin cream cheese breads are best served warm or at room temperature. They can be stored in an airtight container in the fridge for up to 4 days. Perfect for snacking or breakfast!
Enjoy every moist, spicy slice with its delicious creamy swirl inside! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin before measuring it out. Fresh pumpkin will give a lighter flavor, but canned pumpkin works perfectly and saves time.
Can I Make This Recipe Gluten-Free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Just make sure it’s a blend that contains xanthan gum for the best results!
How Should I Store Leftover Mini Loaves?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the mini loaves; wrap them tightly in plastic wrap and then in foil for best preservation, enjoying them within 3 months.
What Should I Do If My Cream Cheese Filling Is Too Thick?
If your cream cheese filling is too thick to spread, try softening it a bit more by mixing in a teaspoon of milk or cream until you reach your desired consistency. This will make it easier to swirl into the batter!
