This Mini Pumpkin Cream Cheese Loaves is the kind of thing you make when you want your kitchen to smell like fall. Each mini loaf is filled with pumpkin spice flavor and has a creamy layer of sweetened cream cheese tucked in the middle. It’s simple to make and easy to share, since the recipe gives you four perfectly giftable loaves.
The cream cheese layer makes this more than just another pumpkin bread. It adds a rich texture and tangy flavor that works so well with the warm spices. Whether you serve it for brunch or snack on it in the afternoon, it’s a recipe worth keeping around.
Helpful Tips
- Mix the cream cheese filling until smooth: A handheld mixer or stand mixer makes it easy to get that creamy texture without any lumps.
- Don’t overfill the pans: Fill them about three-quarters of the way so they bake evenly without spilling over.
- Let them cool completely: The cream cheese center firms up as it cools, which makes the loaves easier to slice and serve.
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Mini Pumpkin Cream Cheese Loaves
Ingredients
- 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
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 of a beaten egg, and vanilla until creamy.
- Fill pans with 1/2 to 3/4 of the total pumpkin 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
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.