This Mini Pumpkin Cream Cheese Bread is like a warm hug on a chilly day! With cozy pumpkin flavor and a creamy center, it’s perfect for snack time or dessert.
Every bite feels like fall, and honestly, I sometimes pretend it’s more healthy because of the pumpkin. 🍂 Pair it with a cup of tea, and I’m in my happy place!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bread. If you want a healthier option, you can use whole wheat flour, but it may make the texture a bit denser.
Pumpkin Puree: Canned pumpkin works best for convenience, but you can use homemade pumpkin puree if you cook and blend a fresh pumpkin. Just be sure it’s well-drained for the right consistency.
Pumpkin Pie Spice: This blend brings warmth to the bread. If you don’t have it, you can make your own with cinnamon, nutmeg, and allspice. I often add a pinch of ginger for an extra kick!
Cream Cheese: This is the star of the filling! If you’re dairy-free, try using a plant-based cream cheese alternative. It won’t taste identical, but it will still be delicious!
How Do I Get Perfectly Swirled Cream Cheese Filling?
Swirling the cream cheese filling means you’ll get those beautiful marbled loaves! The key is gentle but intentional movement. Here’s how to do it right:
- Fill the mini loaf pans halfway with the pumpkin batter first.
- Add a dollop of cream cheese filling in the center, but don’t let it touch the sides of the pan.
- Cover it with more pumpkin batter, making sure you have a good seal around the filling.
- Use a knife or skewer to gently swirl through the batter in a zigzag or circular motion for a pretty pattern—don’t overdo it!
Practice makes perfect, and even the most simple swirls can lead to stunning results! Enjoy your baking!
Mini Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup (240ml) canned pumpkin puree
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Mini Pumpkin Cream Cheese Bread takes about 15 minutes of preparation time and around 25-30 minutes to bake. Don’t forget about the cooling time, which is about 10 minutes in the pan followed by cooling completely on a rack. Overall, you’ll have a delicious treat ready in about 45-55 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour your mini loaf pans or line them with parchment paper for easy removal later on. This will help your bread come out smoothly!
2. Mix Dry Ingredients:
In a medium bowl, gather your flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these together until they are well blended, and then set the bowl aside. This ensures that your leavening agents are evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, mix the canned pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Beat these together until the mixture is smooth and well combined. This will bring all those fabulous fall flavors to life!
4. Combine Dry & Wet Ingredients:
Gradually add your dry ingredients to the wet ingredients. Gently stir everything together until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Prepare the Cream Cheese Filling:
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract. Mix until the filling is smooth and creamy. This will create that deliciously tangy center!
6. Fill the Loaf Pans:
For each mini loaf pan, fill it about halfway with the pumpkin batter. Then, add a dollop of the cream cheese filling in the center. Cover the cream cheese with more pumpkin batter, filling the pan until about 2/3 full. Make sure the cream cheese is well covered!
7. Swirl the Cream Cheese:
Using a knife or skewer, gently swirl the cream cheese filling into the pumpkin batter. This will create a beautiful marbled effect. Don’t overdo it; just a few swirls is enough!
8. Bake:
Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the bread (avoiding the cream cheese swirl). If it comes out clean, your bread is ready!
9. Cool the Bread:
Once baked, let the mini loaves cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Patience is key here, but it will be worth it!
10. Serve and Enjoy:
These mini pumpkin cream cheese breads can be enjoyed warm or at room temperature. They’re delicious on their own but also great with a light drizzle of glaze or a sprinkle of powdered sugar. Enjoy every bite!
Happy baking, and may your kitchen smell amazing while you create these adorable mini loaves!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! Just make sure to cook and blend your fresh pumpkin until it’s smooth. Additionally, drain any excess moisture to replicate the consistency of canned pumpkin puree.
What Can I Use Instead of Cream Cheese?
If you need a dairy-free option, you can substitute with a plant-based cream cheese alternative. Alternatively, a mix of ricotta cheese and a bit of sour cream can give a similar creamy texture and tang if you don’t have cream cheese on hand.
Can I Make This Bread Ahead of Time?
Yes, you can! This bread can be baked a day in advance. Just wrap it tightly in plastic wrap once it’s completely cooled and store it at room temperature. For longer storage, consider freezing the loaves. They’ll stay good in the freezer for up to 3 months!
How Should I Store Leftover Bread?
Store your leftover mini pumpkin cream cheese bread in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it, but remember to bring it to room temperature before serving for the best flavor!
