Pumpkin Cream Cheese Mini Loaves: A Fall Baking Delight

Ingredients

• 2 cups canned pumpkin
• 3 eggs eggs
• 1.5 cups all-purpose flour
• 0.75 cup brown sugar
• 0.5 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese, softened to room temperature
• 4 tablespoons white sugar
• 1 egg egg
• 2 teaspoons all-purpose flour

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare 8 mini loaf pans by greasing them thoroughly.
2. In the bowl of a stand mixer, beat together the pumpkin puree and 3 eggs until the mixture is smooth and well combined.
3. In a separate bowl, whisk together 1½ cups of flour, brown sugar, ½ cup of white sugar, pumpkin spice, and baking soda. Gradually beat this dry mixture into the pumpkin mixture until everything is smooth. Set the batter aside.
4. In another bowl, combine the cream cheese, ¼ cup of sugar, 1 egg, and 2 teaspoons of flour. Mix until the cream cheese filling is smooth and creamy.
5. Divide half of the pumpkin mixture evenly among the prepared mini loaf pans. Then, divide the cream cheese mixture evenly between the pans. Finally, top with the remaining half of the pumpkin mixture.
6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini loaves to cool for 10 to 15 minutes before serving.

Nutrition

• Calories: 368 kcal
• Fat Content: 13 g
• Fiber Content: 3 g
• Sugar Content: 34 g
• Sodium Content: 427 mg
• Protein Content: 9 g
• Cholesterol Content: 124 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g