This recipe is soooo good and just in time for the fall season! It comes from a Pampered Chef recipe for a pumpkin cake which I altered to make mini pumpkin bread loaves.
Here are the ingredients: 2 1/2 cups flour, 2 tsp. baking powder, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1 tsp. salt, 1 1/2 cups of granulated sugar, 3/4 cup margarine (softened), 3 eggs, 3/4 cup can of pumpkin, 1/2 cup milk, 1 tsp. vanilla, 1-8 oz. pkg. of cream cheese (softened),
and 1/4 cup granulated sugar.
Preheat oven to 350 degrees. Spray mini loaf pan with nonstick cooking spray. Combine flour, baking powder, cinnamon, baking soda, and salt in small bowl-set aside. In mixer, combine sugar with butter. Add in eggs, vanilla, milk, and pumpkin-mix well.
Here are the ingredients: 2 1/2 cups flour, 2 tsp. baking powder, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1 tsp. salt, 1 1/2 cups of granulated sugar, 3/4 cup margarine (softened), 3 eggs, 3/4 cup can of pumpkin, 1/2 cup milk, 1 tsp. vanilla, 1-8 oz. pkg. of cream cheese (softened),
and 1/4 cup granulated sugar.
Preheat oven to 350 degrees. Spray mini loaf pan with nonstick cooking spray. Combine flour, baking powder, cinnamon, baking soda, and salt in small bowl-set aside. In mixer, combine sugar with butter. Add in eggs, vanilla, milk, and pumpkin-mix well.
Add flour mixture to pumpkin mixture and stir together well. For the filling, combine cream cheese and sugar, whisking until smooth. Pour some of pumpkin/ flour mixture into bottom of pan for each mini loaf to fill 1/3 of the way full. Then, spread the cream cheese mixture over the pumpkin/flour mixture for each loaf. Top the mini loaves off by spreading the rest of the pumpkin/ flour mixture over the cream cheese mixture. Bake for 45-50 minutes or until tooth pick comes out clean.
The final result! Top with some powdered sugar and serve warm! Enjoy!
