Pumpkin-Cream Cheese Mini Loaves

Pumpkin Bread

Pumpkin-Cream Cheese Mini Loaves

Pumpkin-Cream Cheese Mini Loaves
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    12

Delight in these exquisitely moist pumpkin mini loaves, each boasting a creamy, tangy cream cheese core. Perfect for a sophisticated snack or a charming addition to any gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    57 g
  • Cholesterol
    124 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    7 g
  • Sodium
    427 mg
  • Sugar
    34 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Grease and flour 8 mini loaf pans. (5 minutes)

02

Step

In a large bowl, whisk together the pumpkin puree and eggs until thoroughly combined. (2 minutes)

03

Step

In a separate medium bowl, whisk together 1 1/2 cups flour, brown sugar, 1/2 cup granulated sugar, pumpkin pie spice, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

04

Step

In another bowl, beat together the softened cream cheese, 4 tablespoons granulated sugar, the remaining egg, and 2 teaspoons flour until smooth and creamy. (3 minutes)

05

Step

Evenly distribute half of the pumpkin batter into the prepared mini loaf pans. Top each with a layer of the cream cheese mixture, spreading evenly. Spoon the remaining pumpkin batter over the cream cheese layer in each pan. (10 minutes)

06

Step

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)

07

Step

Let the mini loaves cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. (10-15 minutes)

For an extra touch, sprinkle chopped pecans or walnuts over the tops of the loaves before baking.
Ensure the cream cheese is properly softened to prevent lumps in the filling.
These mini loaves freeze well. Wrap tightly in plastic wrap and then foil for up to 2 months.

Gregory Breitenberg

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 4 Ratings)
Total Reviews: (3)

  • Kavon Krajcik

    Jun 18, 2025

    These were a hit at my book club meeting! Everyone raved about the moist texture and creamy filling.

  • Susie Brown

    Jun 12, 2025

    Next time, I might add a streusel topping for some extra crunch.

  • Jillian Lesch

    Jun 10, 2025

    I followed the recipe exactly, and they turned out perfectly. My kids loved them!

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