This mini pumpkin cream cheese bread is a lovely treat that combines soft pumpkin goodness with a rich cream cheese swirl. It’s perfect for sharing or enjoying with a cup of coffee!
Honestly, every slice feels like a warm hug. I love how easy it is to whip up! Just mix the ingredients, and in no time, you’ll have a delicious loaf to wow your friends.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend. My go-to is whole wheat flour for a nuttier flavor and added nutrition.
Pumpkin puree: Canned pumpkin puree is convenient and works well! If you have fresh pumpkin, you can roast and mash it to use instead. I love the rich, fresh taste of homemade puree, but canned is quick and easy.
Cream cheese: The cream cheese adds richness and tang. If you’re looking for a lighter option, try using Greek yogurt or a vegan cream cheese alternative. For a sweeter touch, you can skip the swirl and just add chocolate chips instead!
Spices: The spices give this bread its warm flavor. If you don’t have nutmeg or cloves, don’t worry! Simply add extra cinnamon or try a pumpkin spice blend. Personal favorite – cinnamon and ginger together are amazing!
How Do I Ensure a Perfect Swirl of Cream Cheese?
Swirling cream cheese into your pumpkin bread can be tricky but don’t stress! Here’s how to do it right:
- Beat the cream cheese mixture until smooth to ensure it spreads well.
- Drop spoonfuls of the cream cheese on top of the filled pumpkin batter. This helps keep the mix from sinking.
- Use a knife or skewer to gently swirl the cream cheese into the batter. Go for a figure-eight motion – it creates a lovely marbled effect.
- Be careful not to over-swirl. You want to see the distinction between the pumpkin and cream cheese.
Taking these steps will help achieve that beautiful, delicious swirl everyone loves! Enjoy your baking!
Mini Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pure pumpkin puree
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz (1 package) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious mini pumpkin cream cheese bread recipe takes about 15 minutes for preparation and 30-35 minutes for baking. Plus, you’ll want to let it cool for about 10 minutes after taking it from the oven. Overall, you can expect to spend about an hour getting this delightful treat ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is a great time to grease or line your 8 mini loaf pans with parchment paper so they’re ready to fill.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Mixing these ingredients together first will ensure even distribution when added to the wet mixture. Once combined, set the bowl aside.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, making sure to mix well after each egg is added. This ensures a light and airy texture! Next, stir in the pumpkin puree and vanilla extract until your mixture is nice and smooth.
4. Combine Wet and Dry Mixtures:
Gently fold the dry mixture into the wet ingredients with a spatula. Be careful not to overmix; it’s okay if there are a few lumps! You’re looking for just a combined mixture that’s ready to fill the pans.
5. Prepare the Cream Cheese Swirl:
For the delicious cream cheese layer, in another medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until it’s creamy and smooth. This will give you that delightful swirl in every bite!
6. Assemble the Loaves:
Now, spoon the pumpkin batter evenly into the prepared mini loaf pans, filling each one about 2/3 full. This allows room for rising. Then, dollop the cream cheese mixture on top of each loaf batter. Using a knife or a skewer, gently swirl the cream cheese into the pumpkin batter. This creates a beautiful marbled effect!
7. Bake and Cool:
Place the pans in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the pumpkin portion (not the cream cheese) – it should come out clean. Once baked, remove the mini loaves from the oven and let them cool in the pans for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.
Enjoy your moist and flavorful mini pumpkin cream cheese breads! They make a perfect snack, breakfast treat, or delightful dessert. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast and puree it until smooth before measuring out 1 cup for the recipe. This can add a lovely, fresh flavor to your bread.
Can I Substitute the Eggs in This Recipe?
Yes! You can replace each egg with ¼ cup of unsweetened applesauce or a flaxseed meal (1 tablespoon flaxseed mixed with 3 tablespoons water, let it sit for a few minutes) for a vegan alternative. This will still keep your bread moist!
How Should I Store the Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, or freeze for up to 3 months. Just thaw in the fridge when ready to enjoy.
Can I Make This Recipe as One Large Loaf Instead?
Definitely! You can pour the batter into a 9×5-inch loaf pan instead of the mini pans. Just be sure to increase the baking time to about 50–60 minutes. Check for doneness by using a toothpick in the center until it comes out clean.
