Mini Pumpkin Cream Cheese Loaves
These Mini Pumpkin Cream Cheese Loaves are 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.
Servings: 4 Loaves
Calories: 466kcal
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
Calories: 466kcal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 516mg | Potassium: 159mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5593IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg