Description
These Mini Pumpkin Cream Cheese Breads are moist, tender, and packed with warm pumpkin spice flavors accented by creamy, sweetened cream cheese swirls. Perfect for autumn breakfasts or cozy snacks, they bake in small loaf pans for individual portions that are great for sharing or gifting.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 cup (245 g) canned pumpkin purée (100% pure pumpkin, not spiced filling)
- 1/3 cup (79 ml) water
- 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
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: Preheat your oven to 350°F (177°C). While the oven heats, grease 10 mini loaf pans (4×2 inches) thoroughly with cooking spray to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Whisk until evenly blended and set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 2 minutes. This will help produce tender bread.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure a smooth batter. Then add the vanilla extract and mix to combine thoroughly.
- Mix in Pumpkin Purée: Add the canned pumpkin purée to the batter and mix just until incorporated. Scrape the sides of the bowl to ensure everything is combined evenly.
- Alternate Dry Mixture and Water: Add the flour mixture and water alternately to the pumpkin batter, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing, which could make the bread dense.
- Prepare Cream Cheese Filling: In a separate bowl or the clean mixer bowl, beat together cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy, making sure there are no lumps.
- Layer Batter and Filling: Spoon half of the pumpkin batter evenly into the prepared mini loaf pans. Dollop the cream cheese filling evenly on top of the batter. Then cover the cream cheese filling with the remaining pumpkin batter, filling each pan about three-quarters full.
- Swirl to Combine: Use a skewer or sharp knife to gently swirl the batter and cream cheese filling layers in each pan, making just a few swirls to keep distinct pockets of cream cheese visible without overmixing.
- Bake and Check Doneness: Place the mini loaf pans on the center rack of the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center of a loaf; it should come out clean or with a few moist crumbs but no wet batter. Remove from the oven and allow to cool before serving.
Notes
- Use fresh baking soda for best rise and texture.
- Be careful not to overmix the batter after adding the flour to keep the bread tender.
- Room temperature eggs and cream cheese blend more smoothly into batters and fillings.
- Allow mini loaves to cool completely before removing from pans to prevent breaking.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- Mini loaf pans produce perfectly portioned servings, but a standard loaf pan can be used; adjust baking time accordingly.
