This Mini Pumpkin Cream Cheese Bread is like a warm hug on a chilly day! It’s moist and soft, filled with pumpkin flavor and a delicious cream cheese swirl that makes each bite special.
Making these little loaves is super fun, and they smell amazing while baking! I love sharing them with friends or enjoying them with a warm cup of coffee. Who can resist? ☕️🍞
Key Ingredients & Substitutions
Pumpkin Purée: This is the star ingredient that makes the bread moist and flavorful. You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkin. Just scoop out the flesh and blend until smooth!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger adds a warm flavor. If you’re missing some spices, you can use pre-made pumpkin pie spice as a substitute for all the spices combined.
Flour: all-purpose flour works best, but if you’re looking for a gluten-free option, a gluten-free all-purpose flour blend can work as well. Just check that it includes xanthan gum for structure!
Cream Cheese: For the cream cheese swirl, regular cream cheese is best for its smoothness. If you like lower fat, you can use light cream cheese, though it may be a bit softer.
How Do I Achieve the Perfect Cream Cheese Swirl?
Swirling the cream cheese mixture into the batter is crucial for a pretty look but also helps with flavor. Here’s how to do it perfectly:
- Do not over-mix the pumpkin batter when combining wet and dry ingredients. Keep it slightly lumpy.
- After adding the dollop of cream cheese on top, use a toothpick or knife to gently make swirls, but don’t mix it in too much. Aim for a marbled effect.
- Each swirl should show some cream cheese on top for a beautiful finish once baked!
Following these tips will help you achieve delightful mini loaves with a tempting cream cheese finish. Enjoy baking!
Mini Pumpkin Cream Cheese Bread Recipe
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 30-35 minutes to bake. Allow for an additional 10 minutes cooling time in the pans, followed by transferring to a wire rack to cool completely. In total, you’ll spend about 1 hour from start to finish before you can indulge!
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
Start by preheating your oven to 350°F (175°C). Lightly grease or line six mini loaf pans with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients for the Pumpkin Bread:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mixture will bring all the delicious flavors together! Set it aside.
3. Make the Pumpkin Bread Batter:
In a large bowl, combine granulated sugar, brown sugar, and vegetable oil (or melted butter). Whisk together until it’s well mixed. Add the eggs one by one, making sure to mix well after each addition. Finally, stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin batter, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly okay!
5. Prepare the Cream Cheese Swirl:
In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This will create the delightful swirl that adds creaminess!
6. Assemble Mini Loaves:
Start by spooning a layer of pumpkin batter into the bottom of each mini loaf pan (about 1/3 full). Then, add a dollop (about 1 tablespoon) of the cream cheese mixture on top. Follow up with another layer of pumpkin batter to nearly fill the pans. For that extra touch, add one more dollop of cream cheese on top.
7. Create the Swirl Effect:
Using a skewer, toothpick, or knife, gently swirl the cream cheese mixture into the pumpkin batter to create a beautiful marbled effect.
8. Bake:
Place the mini loaf pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the pumpkin portion (not the cream cheese swirl) comes out clean. Your kitchen will smell divine!
9. Cool:
Once baked, allow the mini loaves to cool in the pans for about 10 minutes. Afterward, carefully remove them and transfer to a wire rack to cool completely.
10. Serve:
Enjoy your mini pumpkin cream cheese bread warm or at room temperature! They make a perfect treat alongside your favorite coffee or tea.
This recipe yields six delightful mini loaves with a moist pumpkin bread base and delicious cream cheese swirls, just like in the lovely photo! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until tender, then scoop out the flesh and mash it until smooth. This will give you a fresher flavor, though keep the texture in mind—make sure it’s well-pureed for consistency!
Can I Make This Recipe Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for best results. The texture might be slightly different, but it should still taste delicious!
How Should I Store Leftovers?
Store any leftover mini loaves in an airtight container at room temperature for up to 3 days, or keep them in the fridge for up to a week. You can also freeze them wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw and enjoy!
What If I Don’t Have Mini Loaf Pans?
No problem! You can use a standard loaf pan; just adjust the baking time. A full-sized loaf will take about 50-60 minutes to bake—check for doneness with a toothpick in the center!
