Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A very unique and moist pumpkin bread. Our family loves these mini loaves. Great for anytime snacks.

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Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 mini loaves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Bread:
Cream Cheese Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.

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  • Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.

  • Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.

  • Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.

  • Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.

Nutrition Facts

368 calories; protein 8.5g; carbohydrates 56.6g; fat 12.7g; cholesterol 123.8mg; sodium 427.3mg. Full Nutrition
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Reviews (4)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0