Pumpkin-Cream Cheese Mini Loaves
Description
This pumpkin-cream cheese mini loaves recipe features a sweet cream cheese filling for a fall-flavored, quick bread that's sure to be a dessert hit.
Ingredients
•
2 cups canned pumpkin
•
3 eggs
•
1 1/2 cups all-purpose flour
•
3/4 cup brown sugar
•
1/2 cup white sugar
•
2 teaspoons pumpkin pie spice
•
1 teaspoon baking soda
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1 (8 ounce) package cream cheese, softened to room temperature
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4 tablespoons white sugar
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1 egg
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2 teaspoons all-purpose flour
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
2
Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
3
Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
4
Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
5
Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
6
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.