This cute Mini Pumpkin Cream Cheese Bread is perfect for fall! It’s a sweet and moist treat, bursting with pumpkin flavor and a creamy filling that makes each bite delightful.
Baking this bread fills your kitchen with a cozy aroma that will make everyone curious! I love sharing these mini loaves with friends and enjoying them with a warm drink. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you have fresh pumpkin, roast and puree it for a fresher taste.
Spices: The warm spices are what give this bread its comforting flavor. If you don’t have all the spices listed, you can substitute with pumpkin pie spice, which combines cinnamon, nutmeg, and ginger.
Cream Cheese: For a lighter option, you can use Neufchâtel cheese instead of regular cream cheese. It’s lower in fat but still creamy.
Vegetable Oil: If you prefer, you can use melted coconut oil or unsweetened applesauce for a healthier alternative. Applesauce adds moisture without extra fat!
How Do I Achieve a Perfectly Swirled Cream Cheese Filling?
Swirling your cream cheese filling into the pumpkin batter can be tricky! Follow these tips to perfect your technique:
- First, fill the mini loaf pans a third full with pumpkin batter.
- Add a generous tablespoon of cream cheese filling in the center; this prevents it from sinking.
- Top with more pumpkin batter, almost filling the pan to the rim.
- Use a knife or skewer to create a gentle swirl without over-mixing; just a few strokes will do!
This method results in a beautiful marbled effect, making your Mini Pumpkin Cream Cheese Bread not only tasty but visually appealing too!
Mini Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For The Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For The Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust for desired consistency)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and 30-35 minutes to bake. After baking, allow about 10 minutes for cooling in the pans, then transfer to a wire rack to cool completely. Don’t forget to let the glaze set for a few minutes before diving in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, lightly grease six mini loaf pans and set them aside. This helps keep your little loaves from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. This ensures that all the dry ingredients combine evenly.
3. Combine Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using an electric mixer or a whisk, mix everything together until it’s smooth and well-combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, mixing gently. Be careful not to overmix—it’s just right if there are a few small lumps.
5. Make the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until everything is smooth and creamy. This filling adds a delicious surprise to your bread!
6. Fill the Pans:
Pour about one-third of the pumpkin batter into each mini loaf pan. Then, add a spoonful (about 1-2 tablespoons) of the cream cheese filling right in the center of each. Avoid letting it touch the edges of the pan for the best results.
7. Top with Pumpkin Batter:
Now, spoon the remaining pumpkin batter on top of the cream cheese filling, filling the pans nearly to the top. Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter—this creates that beautiful marbled effect!
8. Bake the Loaves:
Place your filled pans into the preheated oven and bake for about 30-35 minutes. They are done when a toothpick inserted into the bread (not the cream cheese swirl) comes out clean. Keep an eye on them as baking times may vary slightly.
9. Cool Down:
Once baked, take the mini loaves out of the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
10. Prepare the Cream Cheese Glaze:
While your breads cool, make the glaze by mixing the softened cream cheese, powdered sugar, vanilla extract, and just enough milk to reach a drizzleable consistency. Make it thicker for a frosting-like feel or thinner for a classic glaze!
11. Drizzle the Glaze:
Once the mini loaves are completely cool, drizzle the cream cheese glaze over the top of each loaf. This adds that finishing touch and a delicious sweetness!
12. Enjoy:
Allow the glaze to set for a few minutes, then slice and serve your delicious Mini Pumpkin Cream Cheese Breads. They’re perfect for sharing with friends or enjoying with your favorite drink. Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can use fresh pumpkin! Make sure to roast it first, scoop out the flesh, and puree it to match the consistency of canned pumpkin. It will give your bread a fresh flavor!
How Can I Store Leftover Mini Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the mini loaves in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend you choose contains xanthan gum for proper texture.
What Should I Do If I Don’t Have Cream Cheese?
If you’re out of cream cheese, you can use mascarpone or ricotta cheese as an alternative, keeping the proportions the same. Just know that it may change the flavor slightly but still be delicious!
