Best Mini Pumpkin Cream Cheese Bread Recipe

A simple Mini Pumpkin Cream Cheese Bread recipe combines delicious pumpkin bread with tangy cheesecake filling for the perfect delectable gift.

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 egg – 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 

INGREDIENTS

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 1

Heat the oven to 350°F. Grease 10 (4x2-inch) mini loaf pans with cooking spray.

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 2

Mix flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium basin. Reserve the mixture.

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 3

Cream butter and sugar in a stand mixer using the paddle attachment for 2 minutes until light and fluffy. Beat in vanilla essence and eggs one at a time. Beat in pumpkin purée until blende

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 4

Blend between adding dry ingredients and water in increments. Make the cream cheese filling while setting aside the batter. (If you require a stand mixer or handheld mixer, transfer the batter to a bowl and clean the bowl.)

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