Pumpkin-cream cheese mini loaves are combined with a sweet cream cheese filling for a fall-flavored, quick dessert bread that's sure to be a hit this season.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
368 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
Step 2
Combine pumpkin and eggs in the bowl of a stand mixer; mix until smooth.
Step 3
Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until smooth; set aside.
Step 4
Combine cream cheese, sugar, egg, and flour in a bowl and mix until smooth.
Step 5
Pour or spoon 1/2 of the pumpkin mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan. Pour remaining pumpkin mixture over top.
Step 6
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.
Ingredients
1 teaspoon baking soda
1 egg
3 eggs
2 cups canned pumpkin
4 tablespoons white sugar
2 teaspoons all-purpose flour
2 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened to room temperature
