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–+ servings
A top-down view of Pumpkin Cream Cheese Mini Loaves cooling on a wire rack

Mini Pumpkin Cream Cheese Bread

Two flavor favorites join forces in the ultimate edible gift with a quick and easy recipe for Mini Pumpkin Cream Cheese Bread that swirls moist pumpkin bread with tangy cheesecake filling.
5 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 mini loaves

Equipment

  • mini loaf pan

Ingredients  

For the pumpkin batter:

  • Cooking Spray
  • 1 2/3 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/3 cup water

For the cream cheese filling:

  • 1 (8-oz.) package cream cheese, at room temp
  • 2 Tablespoons sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract 

Instructions 

Make the pumpkin bread:

  • Preheat the oven to 350°F. Grease 10 (4x2-inch) mini loaf pans with cooking spray.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set the mixture aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, one at a time, beating between each addition. Add the pumpkin purée and beat just until combined.
  • Alternately add the dry ingredients and the water in increments, blending between each addition. Set the batter aside while you make the cream cheese filling. (You will need a stand mixer or a handheld mixer, so if needed, transfer the bater to a bowl and clean out the stand mixer bowl.)

Make the cream cheese filling:

  • In the bowl of a stand mixer (or using a handheld mixer) beat together the cream cheese, sugar, egg and vanilla extract until creamy.
  • Fill each mini loaf pan half full with the pumpkin batter then alternately add dollops of the cream cheese filling and remaining pumpkin batter until each muffin pan is about 3/4 full.
  • Using a long skewer or sharp knife, swirl the layers together in each mini loaf pan.
  • Bake the mini loaves until a toothpick inserted comes out clean, 25 to 30 minutes. Remove the loaves from the oven and let them cool completely in the pan before removing and serving.
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