Indulge in the flavors of fall with these moist and tender pumpkin cream cheese mini loaves. With a swirl of creamy cream cheese filling and a hint of warm spices, these mini loaves are perfect for breakfast or as a sweet treat with your afternoon coffee.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 eggs
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 350°F and grease a mini loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, then spoon the cream cheese mixture on top. Top with the remaining pumpkin batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the loaves comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
