When the leaves turn gold and the air gets crisp, there’s nothing quite like a warm slice of mini pumpkin cream cheese bread. These little loaves are packed with pumpkin flavor and a creamy surprise that makes them perfect for any occasion.
This Mini Pumpkin Cream Cheese Bread recipe solves common issues like uneven texture, sogginess, and insufficient flavor in seasonal pumpkin baked goods.
I’ve had my fair share of baking mishaps, but making this bread is a joy. I remember once trying to whip up something last minute for friends, and these loaves saved the day. They smell amazing while baking, and everyone loves that creamy filling!
This recipe works beautifully at just the right timing, baking in about 30 minutes gives you moist, spiced bread that’s sure to impress. You’ll find it’s easier than you think, even on a busy weeknight.
If you’re looking for a cozy treat, check out my Sourdough Banana Muffins that everyone in the family loves!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour as a main ingredient.
- The recipe contains butter and cream cheese, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of sugar and all-purpose flour content.
- The recipe is nut-free as none of the ingredients contain tree nuts or peanuts.
- The recipe is vegetarian as it includes no meat, poultry, or fish products.
Why You Will Love This Recipe
- Irresistible Cream Cheese Center This recipe features a luscious cream cheese filling that brings a delightful contrast to the spiced pumpkin bread. It’s a treat you won’t want to skip!
- Aromatic Fall Sensation The blend of pumpkin pie spice wafting through your kitchen is an experience that captures the essence of autumn. Your home will feel warm and inviting as you bake.
- Long-Lasting Freshness Mini pumpkin cream cheese bread stays moist for days, making it perfect for weekend brunches or an easy snack throughout the week. You can even freeze the extras for later enjoyment!
- Fun to Share These mini loaves not only make a charming addition to any gathering but can also be gifted easily. Wrap them up nicely, and they’re ready to spread joy to friends and family!
How to Make Mini Pumpkin Cream Cheese Bread
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 10 mini loaves 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Delicious mini pumpkin cream cheese bread, perfect for fall baking. Easy to make and great for sharing!
Ingredients
Scale
- 1 2/3 cups (213 g) all-purpose flour
- 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
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda (fresh)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 (8-oz.) package full-fat cream cheese, at room temperature
- 2 Tablespoons granulated sugar (for cream cheese filling)
- 1 large egg (for cream cheese filling)
- 1 1/2 teaspoons vanilla extract (for cream cheese filling)
- Cooking spray (for greasing pans)
Instructions
- Step 1: Preheat the Oven: Set your oven to 350°F (177°C) and let it fully heat. Greasing the pans while the oven preheats prepares them well and helps prevent sticking. Use cooking spray to grease 10 mini loaf pans sized 4×2 inches.
- Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together 1 2/3 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Whisk until evenly combined, ensuring the leavening agents are well distributed. Set aside.
- Step 3: Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1/2 cup unsalted butter (softened) and 1 1/3 cups granulated sugar. Mix until the mixture is light and fluffy—pale in color and airy in texture—about 2 minutes. This step helps create a tender bread.
- Step 4: Add Eggs and Vanilla: Add 2 large eggs one at a time, beating well in between each addition to create a smooth, rich batter. Then add 1 teaspoon vanilla extract and mix until combined. The eggs should be at room temperature for better incorporation.
- Step 5: Mix in Pumpkin Purée: Add 1 cup canned pumpkin purée and beat just until combined. Scrape the sides of the bowl to ensure all ingredients are fully mixed.
- Step 6: Alternate Dry Mixture and Water: Add the dry ingredient mixture and 1/3 cup water alternately to the batter, starting and ending with the dry mix. Blend between additions just until combined to avoid overmixing that could produce dense bread.
- Step 7: Prepare Cream Cheese Filling: In a separate bowl or the stand mixer bowl, beat together 1 (8-oz.) package cream cheese (at room temperature), 2 Tablespoons granulated sugar, 1 large egg, and 1 1/2 teaspoons vanilla extract until smooth and creamy. Check and beat further to eliminate any lumps for a silky texture.
- Step 8: Layer Batter and Filling: Spoon half of the pumpkin batter evenly into the prepared mini loaf pans. Add dollops of the cream cheese filling on top of the batter using a spoon or small scoop. Then cover the cream cheese filling with the remaining pumpkin batter, filling each pan approximately 3/4 full.
- Step 9: Swirl to Combine: Using a long skewer or sharp knife, gently swirl the batter and filling layers in each mini loaf pan. Perform only a few swirls; avoid overmixing to maintain distinct pockets of cream cheese throughout.
- Step 10: Bake and Check Doneness: Bake the mini loaves on the center oven rack for 25 to 30 minutes. Insert a toothpick into the center of a mini loaf to test. Remove it when it comes out clean or with a few moist crumbs attached—not raw batter—indicating that the bread is properly baked but still moist.
Notes
- Room Temperature: Store mini pumpkin cream cheese bread in an airtight container at room temperature for up to 2 days to preserve freshness.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days to maintain moisture and safety.
- Freezing: Wrap individual mini loaves tightly in plastic wrap followed by aluminum foil. Place wrapped loaves in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
- Grease mini loaf pans generously with cooking spray to prevent sticking.
- Beat cream cheese filling until completely smooth; lumps negatively affect the creamy texture.
- Ensure baking soda and baking powder are fresh to guarantee proper rise; expired leavening agents reduce effectiveness.
- Position the oven rack in the center about 20 minutes into baking for even heat distribution.
- If loaf tops brown too quickly, cover loosely with aluminum foil in the last 10 minutes of baking to protect them.
- Warm individual slices gently in a microwave or oven before serving to enhance flavor and texture.
- Serve alongside cinnamon-spiced apples or a fresh spinach salad for a balanced meal.
- Pair with whipped cream, a light yogurt dip, maple syrup, or a drizzle of caramel sauce.
- Top with a sprinkle of powdered sugar or serve with a dollop of whipped cream.
- Use this batter to prepare pumpkin cream cheese muffins or incorporate into a layer cake.
- Add to a breakfast platter with assorted fruits and cheeses for a varied spread.
- Replace all-purpose flour with gluten-free flour to make a gluten-free version (not provided in recipe but noted as a substitution suggestion).
- Substitutions for butter or eggs can be made for dairy-free or vegan options, such as using oil for butter and flax or chia eggs for eggs (not part of the recipe but listed in analysis).
- Use canned pumpkin purée labeled 100% pure pumpkin, avoiding any spiced products to maintain recipe balance.
- Choose good-quality all-purpose flour for structure and tenderness; avoid overmixing the batter to prevent toughness.
- Use granulated sugar for sweetness and browning; brown sugar can be used if desired for additional moisture (note: original recipe specifies granulated sugar).
- Fresh baking soda and pumpkin pie spice enhance rise and flavor; ensure freshness for best results.
- Use full-fat cream cheese at room temperature for a creamy filling with the right texture.
- Eggs must be at room temperature for optimal mixing and rise.
Nutrition
- Serving Size: 1 mini loaf
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Pumpkin puree: Use canned pumpkin puree for convenience; it gives a rich flavor and moisture. Make sure it’s 100% pure pumpkin, not the spiced filling.
- All-purpose flour: Go for good quality all-purpose flour for a tender bread. It’s important for the right structure. Avoid over-mixing to keep it light.
- Sugar: Granulated sugar is your go-to for sweetness and balancing the spices. It helps in browning too. For a twist, try brown sugar for added moisture.
- Baking soda: This ingredient helps the bread rise, giving it a light texture. Make sure it’s fresh; old baking soda won’t work as well.
- Cinnamon: Ground cinnamon enhances the fall flavor profile. Choose a good quality and check freshness; older spices lose their potency quickly.
- Nutmeg: Freshly grated nutmeg brings warmth and complexity. A little goes a long way, so just a pinch will do for a great flavor boost.
- Egg: Use one large egg at room temperature for binding and moisture. This also helps with the overall rise of the mini loaves.
- Butter: I recommend unsalted butter for a rich flavor without added salt. Make sure it’s softened but not melted to achieve the right consistency.
- Cream cheese: Use full-fat cream cheese for a creamy filling that adds a tangy taste. Make sure it’s at room temperature for easy mixing.
- Powdered sugar: This is for sweetening the cream cheese filling without it being gritty. Sift it after measuring for a smooth texture when mixing.
Recipe Tips
- If your mini loaves stick, generously grease the pans with cooking spray before filling them to avoid any sticking issues.
- When your cream cheese filling has lumps, take a few extra moments to beat it until silky smooth, ensuring a creamy texture in each loaf.
- If your bread doesn’t rise properly, double-check your baking powder and baking soda freshness; replacing any expired ones can greatly improve results.
- For uneven baking, position the oven rack in the center 20 minutes into baking to promote consistent heat around the mini loaves.
- If you find your loaf tops browning too quickly, loosely cover them with aluminum foil during the last 10 minutes of bake time for protection.
Serving Suggestions
Serve with a side of cinnamon-spiced apples or a fresh spinach salad. Pair with whipped cream or a light yogurt dip.
Use to make pumpkin cream cheese muffins or a layer cake. Add to a breakfast platter with assorted fruits and cheeses.
Top with a drizzle of caramel sauce or a sprinkle of powdered sugar. Serve with maple syrup or a dollop of whipped cream.
Recipe variations
- You can use gluten-free flour instead of all-purpose flour to make mini pumpkin cream cheese bread suitable for gluten-sensitive diets without altering the texture much.
- Add 1/2 cup chopped pecans or walnuts to the batter for a nutty flavor and slight crunch in the mini pumpkin cream cheese bread.
- Either unsalted butter or 1/2 cup neutral oil can be used in the batter to adjust the moisture and create a dairy-free version of mini pumpkin cream cheese bread.
- If making a larger batch, double all ingredients to bake 20 mini loaves; this amount fits two standard 10-cup mini loaf pans and keeps baking time consistent.
Save This Recipe!
How to Store?
To keep your mini pumpkin cream cheese bread fresh and delicious, follow these storage tips:
Room Temperature: Store the mini pumpkin cream cheese bread in an airtight container at room temperature up to 2 days to maintain freshness.
Refrigeration: Place the bread in an airtight container in the refrigerator up to 7 days, keeping it moist and safe for longer storage.
Freezing: Wrap individual loaves in plastic wrap and aluminum foil, then place in a freezer container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Creme Brulee Donuts
If you enjoyed this Mini Pumpkin Cream Cheese Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
