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Pumpkin & Cheese Spice Bread Mini Loaves
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Brief Description
Moist and delicious cheesecake pumpkin spice quick bread mini loaves.
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Main Ingredient
pumpkin
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Category: Quick Breads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Family Holidays Kid-Friendly Quick & Easy Make-Ahead Party
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Notes:
Mini loaf pans used in this recipe are approximately 5x3x2 inches.
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Posted By: mcarr
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Posted On: Nov 07, 2012
Number of Servings:
Ingredients:
- 8 ounces - cream cheese at room temperature
- 1 - large egg room temperature, lightly beaten
- 1/4 cups - powdered sugar
- 1/2 teaspoons - pure vanilla extract
- 3/4 cups - brown sugar lightly packed
- 2 - large eggs
- 3/4 cups - canned pumpkin or pumpkin puree
- 2 tablespoons - canola oil
- 1 teaspoons - vanilla extract
- 1 1/4 cups - all-purpose flour
- 1 1/4 teaspoons - baking powder
- 1/4 teaspoons - baking soda
- 1/4 teaspoons - salt
- 3/4 teaspoons - cinnamon
- 1/2 teaspoons - nutmeg
- 1/4 teaspoons - ginger
- 1/8 teaspoons - cloves
Directions:
Cheese Batter: Use an electric mixer to beat together all ingredients until smooth and creamy; set aside.
Pumpkin spice batter: Preheat oven to 350° F; lightly grease 3 mini loaf pans (5-3/4 x 3 x 2 inches). In a medium bowl, whisk together brown sugar and eggs until light and fluffy, then stir in pumpkin, canola oil and vanilla.
In a separate bowl, whisk or sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pure the cheese batter on top of each.
Bake until golden around the edges, about 35-40 minutes, or until a toothpick inserted near center comes out clean or with just a couple of crumbs. Cool 10 minutes in the pans, then remove from pans and transfer to a wire rack to finish cooling.
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