These Mini Pumpkin Cream Cheese Loaves are everything you want in a fall bake. It’s moist, warmly spiced, and has a rich cream cheese layer tucked inside each mini loaf. The recipe makes four, which means you’ll have plenty to share or save for later.
What makes this bread special is the balance of flavors. The pumpkin brings that earthy sweetness, while the cream cheese swirl adds a smooth, tangy layer that cuts through in the best way. It’s the kind of treat that feels like something you’d find at a local bakery.
Helpful Tips
- Use room temperature ingredients: Softened butter and cream cheese will mix more evenly and give you a smoother batter and filling.
- Layer carefully: Spoon in the batter and filling in layers so the swirl stays in the center. A few quick swirls with a skewer is all you need.
- Check for doneness: A toothpick should come out clean from the bread part, not the cream cheese. Aim for the edge of the swirl when testing.
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Mini Pumpkin Cream Cheese Loaves
These Mini Pumpkin Cream Cheese Loaves are everything you want in a fall bake. It’s moist, warmly spiced, and has a rich cream cheese layer tucked inside each mini loaf.
Ingredients
- 3/4 cup all-purpose flour + 2 tablespoons
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup canned pumpkin purée
- 2 tablespoons water
- 4 oz cream cheese at room temperature
- 1 tablespoon granulated sugar
- 1/2 large egg beat one egg and use half
- 3/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease 4 mini loaf pans.
- In a bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a stand mixer with a paddle attachment, beat butter and sugar until fluffy, then mix in vanilla and the egg. Stir in the pumpkin purée until combined.
- Add the dry ingredients and water. Mix until smooth. Set aside.
- In a clean bowl, beat cream cheese, sugar, 1/2 a beaten egg, and vanilla until creamy.
- Fill pans with 1/2 to 3/4 of the total pumpkin batter, add spoonfuls of cream cheese filling, then top with the remaining batter. Swirl with a chopstick or skewer.
- Bake for 25–30 minutes, until a toothpick comes out clean. Cool completely before removing from pans.
Nutrition
Calories: 466kcalCarbohydrates: 59gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 121mgSodium: 516mgPotassium: 159mgFiber: 2gSugar: 39gVitamin A: 5593IUVitamin C: 1mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.