If you have a soft spot for seasonal flavors that warm your kitchen and your heart, this Mini Pumpkin Cream Cheese Bread Recipe is destined to become one of your new favorites. Imagine tender, moist mini loaves filled with the nostalgic essence of pumpkin pie spice, perfectly balanced by a luscious, creamy layer of real cream cheese in every bite. This recipe combines the cozy sweetness of autumn with a rich, velvety surprise inside, presented in a convenient mini size that’s just right for sharing or savoring all by yourself.
Ingredients You’ll Need
The magic of this Mini Pumpkin Cream Cheese Bread Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital role, whether adding moisture, flavor, or that irresistible cream cheese swirl, making the final bread a stunning treat from scratch.
- 1 2/3 cups all-purpose flour: The base that gives the bread its structure and a tender crumb.
- 1 cup canned pumpkin purée: Adds natural moisture, vibrant color, and classic pumpkin flavor—make sure to use pure pumpkin, not pie filling.
- 1/3 cup water: Helps balance the batter’s texture for soft and light loaves.
- 1/2 cup unsalted butter, softened: Brings richness and tenderness, perfectly creamed with sugar.
- 1 1/3 cups granulated sugar: Sweetens the bread just right and helps create that moist texture.
- 2 large eggs, room temperature: Provide structure and moisture, binding everything together smoothly.
- 1 teaspoon vanilla extract: Adds depth and a warm fragrance that enhances the pumpkin flavor.
- 1 Tablespoon pumpkin pie spice: The spice blend that makes this recipe unmistakably autumnal and cozy.
- 1 teaspoon baking soda: Ensures the bread rises beautifully and stays light.
- 1/2 teaspoon baking powder: Works alongside baking soda for a perfect lift.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- 1 (8-oz.) package full-fat cream cheese, room temperature: Makes the meltingly creamy filling that’s the star of the show.
- 2 Tablespoons granulated sugar (for cream cheese filling): Sweetens the filling without overpowering it.
- 1 large egg (for cream cheese filling): Adds silkiness and tender bite to the filling.
- 1 1/2 teaspoons vanilla extract (for cream cheese filling): Gives the filling a lovely aromatic hint.
- Cooking spray: Prevents sticking and makes unmolding your mini loaves a breeze.
How to Make Mini Pumpkin Cream Cheese Bread Recipe
Step 1: Preheat Your Oven and Prepare Pans
First things first, set your oven to 350°F (177°C) and let it fully warm up. While the oven heats, grease 10 mini loaf pans (about 4×2 inches) with cooking spray—this little prep step saves you from sticky loaves and ensures your bread comes out perfectly every time.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine 1 2/3 cups all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Whisking helps spread the leavening agents and spices evenly throughout the flour, creating a consistent and flavorful base for our delicious bread batter.
Step 3: Cream Butter and Sugar Until Fluffy
Using a stand mixer with a paddle attachment or a hand mixer, beat together the softened butter and granulated sugar on medium speed until the mixture becomes light, airy, and pale. This step is crucial for a tender crumb and creates the silky texture that makes the bread feel so indulgent.
Step 4: Add Eggs and Vanilla for Richness
Now, add the eggs one at a time, making sure each one is fully mixed before adding the next. This keeps the batter smooth and prevents any lumps. Follow up by mixing in the vanilla extract, which adds a subtle sweetness that elevates the flavor to the next level.
Step 5: Stir in Pumpkin Purée
Fold in the pure pumpkin purée until it just combines with the batter. Scrape down the sides of your bowl to ensure every bit is incorporated, which guarantees that every bite has that perfect pumpkin flavor and moist texture.
Step 6: Alternate Adding Dry Mix and Water
Add the dry ingredients and water alternately to the batter, beginning and ending with the dry ingredients. Be careful not to overmix; stopping as soon as everything comes together keeps the bread light rather than dense, preserving that soft, tender crumb.
Step 7: Prepare the Luxurious Cream Cheese Filling
In a separate bowl or your cleaned mixer bowl, beat the cream cheese, sugar, egg, and vanilla extract until the mixture is completely smooth and creamy. The silky filling becomes a luscious surprise nestled inside each mini loaf.
Step 8: Layer Pumpkin Batter and Cream Cheese Filling
Distribute half of the pumpkin batter evenly among the prepared mini loaf pans. Then spoon generous dollops of the cream cheese filling atop the pumpkin layer. Finally, spread the remaining pumpkin batter over the filling, filling each pan about three-quarters full to allow room for rising.
Step 9: Swirl Gently to Create Cream Cheese Pockets
Grab a long skewer or a sharp knife and gently swirl through the batter and cream cheese filling in each pan. A few gentle swirls are perfect—overdoing it here would blend the layers too much and lose that delightful contrast between the pumpkin bread and the creamy cheese.
Step 10: Bake Until Golden and Set
Place the pans on the center rack and bake for 25 to 30 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean or with a few moist crumbs without wet batter. Your mini loaves will be golden, fragrant, and ready to fill your kitchen with autumn bliss.
How to Serve Mini Pumpkin Cream Cheese Bread Recipe
Garnishes
Sprinkle a little powdered sugar on top right after baking for a pretty finishing touch. You can also add chopped toasted pecans or a light drizzle of maple glaze to enhance the nutty, sweet accents of the bread.
Side Dishes
This mini bread pairs wonderfully with a hot cup of spiced chai or a cozy latte. For a wholesome breakfast, serve alongside fresh fruit or creamy yogurt to balance the richness of the cream cheese filling.
Creative Ways to Present
Wrap each mini loaf in parchment paper tied with a rustic twine for gifting. Or stack them on a pretty tiered cake stand at brunch to add seasonal charm and invite guests to indulge in individual portions that feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini pumpkin cream cheese bread tightly wrapped or in an airtight container at room temperature for up to 2 days. After that, refrigerating is best to maintain freshness and prevent the cream cheese from spoiling.
Freezing
Wrap individual mini loaves tightly in plastic wrap, then foil, and freeze for up to 3 months. When you want a quick treat, just thaw at room temperature or gently warm in the oven.
Reheating
Warm the mini loaves in a 300°F oven for about 10 minutes to revive that fresh-baked scent and soft texture. For a speedy fix, pop one in the microwave for 15-20 seconds, but avoid overheating to preserve the creamy filling.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth and drained of excess water to match the consistency of canned pumpkin. Using fresh can affect moisture levels, so adjust the water slightly if needed.
Is it necessary to use full-fat cream cheese for the filling?
Full-fat cream cheese provides the best texture and flavor. Low-fat or fat-free variants may be too runny or lack richness, which can affect the cream cheese filling consistency and taste.
Can I make this recipe dairy-free?
With some substitutions like vegan butter and dairy-free cream cheese, you can make a dairy-free version. Just ensure your alternatives have similar textures to maintain the bread’s moistness and creamy filling.
How do I prevent the cream cheese from leaking out during baking?
Swirling rather than mixing the cream cheese filling too thoroughly in the batter helps keep pockets intact. Also, layering the batter over the filling properly seals it inside during baking.
Why are my mini breads dense?
Overmixing the batter when adding dry ingredients or using expired leavening agents can cause density. Make sure to mix just until combined and check your baking soda and powder freshness for a light, tender bread.
Final Thoughts
This Mini Pumpkin Cream Cheese Bread Recipe is a charming way to share those classic fall flavors with a creamy, dreamy twist. Its easy-to-follow steps and delightful results make it a must-try for anyone craving a sweet treat that feels homemade and heartwarming. Grab your ingredients, bake a batch, and enjoy the cozy celebration of pumpkin perfection in mini loaf form!
Print
Mini Pumpkin Cream Cheese Bread Recipe
- Total Time: 40 minutes
- Yield: 10 mini loaves 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Mini Pumpkin Cream Cheese Breads, perfect for fall or anytime you crave a pumpkin-spiced treat with a creamy twist. These mini loaves combine dense pumpkin bread with luscious cream cheese swirls, creating the ideal sweet and creamy balance in every bite. Perfect for breakfast, snack, or dessert, and easily portioned for sharing or gifting.
Ingredients
Dry Ingredients
- 1 2/3 cups (213 g) all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda (fresh)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (245 g) canned pumpkin purée (100% pure pumpkin, not spiced filling)
- 1/3 cup (79 ml) water
- 1/2 cup (113 g) unsalted butter, softened (not melted)
- 1 1/3 cups (267 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 1 (8-oz.) package full-fat cream cheese, at room temperature
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Other
- Cooking spray (for greasing pans)
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and let it fully heat. Grease 10 mini loaf pans (4×2 inches) with cooking spray to ensure the bread doesn’t stick during baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt until evenly combined.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar together until the mixture is light, pale, and fluffy—approximately 2 minutes.
- Add Eggs and Vanilla: Add the room-temperature eggs one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract until combined.
- Mix in Pumpkin Purée: Add the canned pumpkin purée and mix just until incorporated, scraping down the bowl sides to ensure even mixing.
- Alternate Dry Mixture and Water: Add the dry ingredient mixture and water alternately to the wet batter, beginning and ending with the dry ingredients. Mix gently between additions to avoid overmixing and dense bread.
- Prepare Cream Cheese Filling: In a separate bowl or the stand mixer bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- Layer Batter and Filling: Spoon half of the pumpkin batter evenly into the greased mini loaf pans. Dollop the cream cheese filling over the batter, then cover with the remaining pumpkin batter, filling each pan about 3/4 full.
- Swirl to Combine: Using a long skewer or sharp knife, gently swirl the top layers of batter and cream cheese filling a few times to create marbled pockets, taking care not to overmix.
- Bake and Check Doneness: Place the mini pans on the center rack of the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, but no raw batter. Remove from oven and allow to cool before serving.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling, for authentic flavor and texture.
- Room temperature eggs and cream cheese help create a smooth, even batter and filling.
- Do not overmix the batter once you add dry ingredients to maintain a tender crumb.
- Swirling the cream cheese filling creates a beautiful marbled effect; avoid excessive stirring.
- Mini loaf pans are perfect for individual servings and make an excellent gift or party favor.
- Bake times may vary slightly based on your oven; watch closely after 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
