This Mini Pumpkin Cream Cheese Bread combines pumpkin spice goodness with a smooth cream cheese swirl. It’s the perfect cozy treat, especially in fall!
The smell of this bread baking is enough to make anyone happy! I love sharing it with friends and family, but let’s be real—it’s hard to resist finishing a loaf myself! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the easiest choice. If you’re feeling adventurous, you can roast a sugar pumpkin and puree it yourself for a fresher taste.
Cream Cheese: Regular cream cheese provides the best texture, but Neufchâtel cheese is a great lower-fat substitute if you want to lighten it up.
Sugar: Granulated sugar works perfectly, but you can also use brown sugar for a deeper flavor. If you’re looking for a healthier option, consider coconut sugar or a sugar substitute according to your taste.
Spices: Pumpkin pie spice gives that warm flavor, but you can mix your own with equal parts cinnamon, nutmeg, and ginger. Feel free to experiment with extra varieties like allspice!
How Can I Ensure My Cream Cheese Swirl Is Perfect?
Getting the cream cheese swirl right is a fun part of this recipe. Here’s how to make it a breeze:
- Make sure your cream cheese is softened to room temperature for a smooth mix.
- When layering, spoon a dollop of cream cheese on top of the batter and gently swirl with a knife rather than mixing. This keeps the integrity of the cream cheese.
- Try not to over-swirl; you want distinct layers for that beautiful marbled look!
Mini Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread Batter:
- 1 1/2 cups canned pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 30-40 minutes to bake. You’ll need an additional time for cooling, so plan for around 1 hour total before you dive into your delicious mini loaves!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Prepare your mini loaf pans by greasing them lightly or lining them with parchment paper to ensure your bread comes out easily after baking.
2. Mix the Pumpkin Batter:
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, granulated sugar, and vegetable oil (or melted butter) until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This helps to ensure that the baking powder and spices are evenly distributed throughout the batter.
4. Combine the Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix—it’s okay if a few lumps remain!
5. Make the Cream Cheese Swirl:
In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Then, add the egg, vanilla extract, and ground cinnamon, mixing until fully combined and creamy.
6. Layer the Batter:
Begin layering the batter by spooning a layer of the pumpkin batter into each mini loaf pan. Follow this with a dollop of the cream cheese mixture on top. Repeat this process until each pan is filled, ensuring that each mini loaf has a swirl of cream cheese throughout!
7. Swirl It All Together:
Using a knife or skewer, gently swirl the cream cheese mixture into the pumpkin batter to create a lovely marbled effect, being careful not to mix it all together.
8. Bake the Mini Loaves:
Place the mini loaf pans in the preheated oven and bake for 30-40 minutes. Check for doneness by inserting a toothpick into the pumpkin batter (not the cream cheese part). If it comes out clean, they’re ready!
9. Cool and Serve:
Remove the mini loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely. Serve warm or at room temperature, and enjoy your deliciously moist, spiced pumpkin bread with the creamy swirl!
This recipe yields 6 mini loaves, perfect for sharing or gifting during the fall season! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. This can enhance the flavor of your bread!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
How Should I Store Leftover Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and place them in the freezer for up to 3 months. Thaw at room temperature before enjoying!
Can I Double the Recipe?
Absolutely! Simply double all the ingredients and use additional mini loaf pans or bake them in larger loaf pans. Just remember to adjust the baking time accordingly; larger loaves may take a bit longer to cook through.
