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!
