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
Scale
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.
