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