If you love the cozy flavors of fall packed into a perfectly moist bite, then you are going to adore this Mini Pumpkin Cream Cheese Bread Recipe. It’s a delightful little treat featuring tender pumpkin-spiced bread with luscious swirls of rich cream cheese filling, baked into adorable mini loaves. Each bite offers a mouthwatering mix of sweet and tangy cream cheese paired with the earthy, warm essence of pumpkin and pumpkin pie spice—making it an absolute crowd-pleaser whether for breakfast, a snack, or dessert. Get ready to fall in love with a recipe that’s as comforting as it is charming!
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each bringing something wonderful to the table. From the creamy butter and smooth pumpkin purée that deliver moisture and flavor, to the aromatic pumpkin pie spice and vanilla that provide that unmistakable autumn warmth, everything works in harmony. Even the cream cheese filling adds a silky richness that transforms these mini loaves from ordinary to unforgettable.
- All-purpose flour (1 2/3 cups or 213 g): The base of your bread, providing structure and softness.
- Canned pumpkin purée (1 cup or 245 g): 100% pure pumpkin that adds moisture, color, and that iconic fall flavor.
- Water (1/3 cup or 79 ml): Helps create the perfect batter consistency for tender bread.
- Unsalted butter (1/2 cup or 113 g), softened: Adds richness and a tender crumb.
- Granulated sugar (1 1/3 cups or 267 g): Sweetens the bread and helps with that golden crust.
- Large eggs (2, room temperature): Bind ingredients and give the bread structure.
- Vanilla extract (1 teaspoon): Enhances all the warm flavors with a sweet aroma.
- Pumpkin pie spice (1 tablespoon): A signature blend that gives this bread its vibrant fall personality.
- Baking soda (1 teaspoon), fresh: Leavens the bread for lightness.
- Baking powder (1/2 teaspoon): Works alongside baking soda to ensure a nice rise.
- Kosher salt (1/2 teaspoon): Balances sweetness and amplifies flavors.
- Full-fat cream cheese (1 8-oz. package, room temperature): The star of the swirled filling, creamy and tangy.
- Granulated sugar for filling (2 tablespoons): Sweetens the cream cheese smoothness.
- Large egg for filling (1): Makes the cream cheese filling silky and cohesive.
- Vanilla extract for filling (1 1/2 teaspoons): Adds depth and richness to the filling.
- Cooking spray: Prevents sticking and ensures easy loaf removal.
How to Make Mini Pumpkin Cream Cheese Bread Recipe
Step 1: Preheat and Prepare Your Pans
Begin by setting your oven to 350°F (177°C). Preheating is key for even baking, and it lets the mini loaf pans warm up just as you grease them with cooking spray. This step ensures your breads slip out perfectly without a fight and keeps those pretty loaves intact.
Step 2: Whisk the Dry Ingredients
Next, combine your flour, pumpkin pie spice, baking soda, baking powder, and kosher salt in a medium bowl. Whisk these together thoroughly so every bit of oven magic is evenly distributed. This mixture is what gives your breads the perfect texture and that cozy spice that makes pumpkin bread so special.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This usually takes about two minutes and is essential for a moist, tender crumb. The process traps air that helps your bread rise beautifully in the oven.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, mixing well after each addition so the batter stays smooth and well emulsified. Then add the vanilla extract—this little ingredient gives a roundness to the flavor profile that pairs perfectly with pumpkin.
Step 5: Mix in Pumpkin Purée
Stir in your canned pumpkin purée gently until everything is just combined. Be sure to scrape the sides of the bowl to include all the batter because that pumpkin is what makes this bread irresistibly moist and vibrant in color.
Step 6: Alternate Adding Dry Ingredients and Water
Now, add the flour mixture and water alternately to your batter, starting and finishing with the dry ingredients. Mix between additions just until combined so you don’t overwork the gluten and end up with a dense loaf. This keeps your bread tender and light.
Step 7: Prepare Cream Cheese Filling
In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Take your time with this step to eliminate lumps and get that silky texture that’s going to swirl beautifully through your pumpkin bread.
Step 8: Layer Batter and Filling
Divide half the pumpkin batter evenly into your prepared mini loaf pans. Using a spoon or small scoop, drop dollops of the cream cheese filling on top. Then cover the filling with the remaining pumpkin batter, making sure to fill each pan about three-quarters full for the right rise without overflow.
Step 9: Swirl the Cream Cheese Filling
Gently swirl the batter and cream cheese with a knife or skewer by dragging it through the pan in a few figure-eight motions. Don’t over swirl; you want visually distinct pockets of cream cheese that make each bite a stunning combination of flavors.
Step 10: Bake and Check Doneness
Pop those beauties into the oven’s center rack and bake for 25 to 30 minutes. Start checking at 25 minutes with a toothpick inserted in the center—the toothpick should come out clean or with just a few moist crumbs for perfectly baked bread. This way, you’ll have soft, moist loaves that melt in your mouth with every bite.
How to Serve Mini Pumpkin Cream Cheese Bread Recipe
Garnishes
For a finishing touch that’s as inviting as the bread itself, dust your mini loaves lightly with powdered sugar. You can also sprinkle finely chopped toasted pecans or walnuts over the top before baking to add a delightful crunch that complements the creamy filling perfectly.
Side Dishes
This Mini Pumpkin Cream Cheese Bread Recipe pairs wonderfully with a hot cup of coffee, chai tea, or even a simple glass of cold milk. For a brunch spread, serve alongside fresh fruit, yogurt, or a dollop of whipped cream to elevate the experience even more.
Creative Ways to Present
Try wrapping each mini loaf in parchment paper tied with rustic twine for a charming homemade gift idea or a special party favor. For gatherings, plate these breads on a wooden board with seasonal decorations like mini pumpkins and cinnamon sticks to evoke that warm, buttery spirit of autumn.
Make Ahead and Storage
Storing Leftovers
These mini pumpkin cream cheese breads stay fresh when stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Keep them covered to maintain moisture and prevent them from drying out.
Freezing
If you want to keep the magic longer, wrap each loaf tightly in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw them overnight in the fridge or on the countertop for a convenient treat anytime.
Reheating
To enjoy your mini loaves fresh out of the oven on a later day, warm them in a 325°F oven for about 10 minutes or microwave for 15 to 20 seconds. This will soften the cream cheese swirl and revive the bread’s soft texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
You absolutely can! Just be sure to roast and puree your fresh pumpkin fully and drain any excess liquid. The recipe relies on thick pumpkin purée for moisture and texture, so a well-prepared homemade purée works beautifully.
Is it necessary to use room temperature ingredients?
Yes! Using room temperature eggs, cream cheese, and butter allows ingredients to incorporate more smoothly, resulting in a tender, even crumb and a luscious cream cheese filling free of lumps.
Can I make this recipe dairy-free?
You can substitute dairy-free butter and cream cheese alternatives to make it dairy-free. Just pick products that behave similarly in baking to keep that moist, creamy texture intact.
How do I know when the Mini Pumpkin Cream Cheese Bread Recipe is done baking?
Insert a toothpick into the center of a mini loaf. When it comes out clean or with just a few moist crumbs (not wet batter), your bread is perfectly baked. This ensures the bread stays moist but fully cooked.
Can I double this recipe for a bigger batch?
Definitely! Just double all ingredients accordingly and bake the breads in batches or use more mini loaf pans. The baking time should remain about the same, but always check doneness with a toothpick to be sure.
Final Thoughts
This Mini Pumpkin Cream Cheese Bread Recipe is one of those soul-satisfying treats that feels like a warm hug in every bite. Whether you’re baking it for a chilly morning or as a sweet surprise for guests, the combination of pumpkin spice and creamy filling never fails to delight. Trust me, once you try these mini loaves, they will quickly become one of your go-to fall favorites. So gather your ingredients, preheat that oven, and get ready for some serious pumpkin bliss!
Print
Mini Pumpkin Cream Cheese Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 10 mini loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Cream Cheese Breads are moist, flavorful, and perfect for fall. Featuring a tender pumpkin-spiced batter layered with a luscious cream cheese filling, these mini loaf breads are easy to make, great for sharing, and ideal for breakfast or a cozy dessert.
Ingredients
Pumpkin Bread Batter
- 1 2/3 cups (213 g) all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda (fresh)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (113 g) unsalted butter, softened (not melted)
- 1 1/3 cups (267 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (245 g) canned pumpkin purée (100% pure pumpkin, not spiced filling)
- 1/3 cup (79 ml) water
Cream Cheese Filling
- 1 (8-oz.) package full-fat cream cheese, at room temperature
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Other
- Cooking spray (for greasing pans)
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and let it fully heat. Grease 10 mini loaf pans (4×2 inches) with cooking spray to prevent sticking and prepare them while the oven preheats.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt until combined and leavening agents are evenly distributed. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes. This creates a tender bread base.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition for a smooth, rich batter. Stir in the vanilla extract until combined.
- Mix in Pumpkin Purée: Add the canned pumpkin purée and beat just until incorporated, scraping down the bowl sides to ensure even mixing.
- Alternate Dry Mixture and Water: Add the dry ingredients and water alternately to the pumpkin batter, beginning and ending with the dry mix. Mix gently after each addition to avoid overmixing, which can make the bread dense.
- Prepare Cream Cheese Filling: In a separate bowl or mixer bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy, removing any lumps for a silky texture.
- Layer Batter and Filling: Spoon half of the pumpkin batter evenly into the mini loaf pans. Add dollops of cream cheese filling over the batter, then cover with the remaining pumpkin batter, filling pans about 3/4 full.
- Swirl to Combine: Use a skewer or sharp knife to gently swirl the batter and cream cheese filling together in each pan. Be careful to only lightly swirl, preserving distinct pockets of cream cheese in the bread.
- Bake and Check Doneness: Bake the mini loaves in the center oven rack for 25 to 30 minutes. Test with a toothpick inserted into the center; it should come out clean or with a few moist crumbs but no raw batter. Remove from oven and allow to cool before serving.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling, for best results.
- Room temperature eggs and cream cheese blend better and create a smoother batter and filling.
- Do not overmix the batter once flour is added to avoid dense bread.
- Swirling the cream cheese filling gently creates beautiful marbling and pockets of creamy richness.
- Mini loaf pans can be found in 4×2 inch size; greasing well prevents sticking and helps with easy removal.
- Bread can be stored covered at room temperature for 2 days or refrigerated up to a week.
