Feastical

The Ultimate Guide to Pumpkin Cream Cheese Bread: A Cozy Fall Favorite

Hey there! I’m so glad you stopped by the cozy kitchen of Feastical! Today, we’re diving into a recipe that wraps up all the warmth and joy of autumn in one bite: Pumpkin Cream Cheese Bread. Trust me, if you’re looking for a treat that makes you feel like you’re wrapped in a snug blanket on a cool fall day, this is it!

Introduction

Ah, pumpkin season! It’s that magical time of year when the leaves change color, the air gets a bit crisper, and the smell of spiced pumpkin wafts through our kitchens. There’s something incredibly heartwarming about baking with pumpkin—maybe it’s the vibrant color, or the rich, earthy flavor that instantly elevates any dish into a cozy masterpiece. When it comes to fall baking, Pumpkin Cream Cheese Bread holds a special place in my heart—and on my countertop!

This delightful bread merges the robustness of pumpkin with the creaminess of cream cheese—a combo that dances on your taste buds and leaves you wanting more. The best part? It’s super easy to whip up, whether you’re a seasoned baker or just starting your culinary journey. This recipe doesn’t just fill your home with the scrumptious scents of fall; it fills your stomach and warms your soul. So, grab your apron and let’s get baking together!

Personal Story

I remember the first time I made this Pumpkin Cream Cheese Bread. It was a crisp October afternoon, and my parents had invited some friends over for a casual gathering. The air was thick with laughter, and the sweet scent of cinnamon and nutmeg was wafting through the house—classic fall vibes, right? I decided it was the perfect occasion to try my hand at baking.

After rummaging through the pantry and pulling out a can of pumpkin, I decided to go for it. I had no idea that this little experiment would become a staple in our family’s fall traditions! That evening, as we savored slice after slice, my friends adored it so much that they begged for the recipe. It was a proud moment for me! From that day on, this Pumpkin Cream Cheese Bread has graced our holiday tables, cozy morning breakfasts, and even the odd late-night snack. It’s a memory I treasure, and I can’t wait for you to experience the joy it brings to your own gatherings!

Ingredients

Here’s what you’ll need to whip up this delightful Pumpkin Cream Cheese Bread:

• 1 cup pumpkin puree (not pumpkin pie filling)
  Use pure pumpkin puree for the best flavor. If you don’t have any on hand, you can roast and puree fresh pumpkin or use canned pumpkin from the store.

• 1 large egg
  The egg brings the batter together and adds moisture. For a vegan option, you can substitute with 1/4 cup of unsweetened applesauce.

• 3/4 cup light brown sugar
  This adds a lovely caramel flavor. If you prefer a less sweet bread, you can reduce the sugar to 1/2 cup.

• 1/4 cup oil
  I recommend vegetable oil, but melted coconut oil or even apple sauce works well for a lighter option.

• 1/4 cup sour cream
  Sour cream lends a lovely tanginess to balance the sweetness! Greek yogurt is a great substitute and will add extra protein.

• 1 teaspoon vanilla extract
  Vanilla elevates the overall flavor. Try using homemade vanilla extract if you have that on hand—it’s a game-changer!

• 1/2 tablespoon pumpkin pie spice
  Pumpkin pie spice is a blend of spices but feel free to make your own using cinnamon, nutmeg, and ginger.

• 1 cup all-purpose flour
  All-purpose flour works best here, but for a gluten-free option, you can use a 1:1 gluten-free baking mix.

• 1/2 teaspoon baking powder
  This contributes to the bread’s rise and fluffiness. Make sure it’s fresh for the best results!

• 1/2 teaspoon baking soda
  Baking soda also helps with leavening but requires an acid (like buttermilk) to activate. No worries, the sour cream does the job here!

• 1/4 teaspoon salt
  Never forget the salt! It enhances all the flavors in your bread, making it taste even more delicious.

• 4 ounces cream cheese (softened)
  The star of our filling! Make sure it’s softened for easy mixing. Neufchâtel cheese is a great lower-fat option.

• 1/4 cup granulated sugar
  This sweetens the cream cheese filling. You can opt for powdered sugar if you prefer a finer texture.

• 3 tablespoons all-purpose flour
  This helps to thicken the cream cheese filling so it stays in place when you slice your bread.

Step-by-Step Instructions

Alright, let’s get to the fun part! Follow these steps to create your own delicious Pumpkin Cream Cheese Bread:

1. Preheat Your Oven
   Set your oven to 350°F (175°C). This will ensure it’s hot and ready when your batter is all whipped up.

2. Prepare Your Loaf Pan
   Grease a 9×5 inch loaf pan, or better yet, line it with parchment paper for easy removal later. This little step goes a long way in making cleanup a breeze!

3. Mix the Wet Ingredients
   In a large mixing bowl, whisk together your pumpkin puree, egg, light brown sugar, oil, sour cream, and vanilla extract until it’s smooth and well combined. The mixture should be thick yet creamy.

4. Combine the Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these dry ingredients separately helps to ensure an even distribution.

5. Combine the Mixtures
   Now, carefully fold the dry ingredients into the wet ingredients. Gently stir until just combined—you don’t want to overmix! A few lumps are completely okay—this ensures your bread stays tender.

6. Prepare the Cream Cheese Filling
   In a small bowl, beat together the softened cream cheese, granulated sugar, and 3 tablespoons of flour. Mix until smooth. You want a creamy filling that you can dollop into your batter later.

7. Layer the Batter
   Here comes the fun part! Pour half of your pumpkin batter into the prepared loaf pan. Spoon dollops of the cream cheese mixture over the batter and then layer the remaining pumpkin batter on top. Using a knife, gently swirl the mixtures together to create a marbled effect.

8. Bake
   Pop the loaf pan into your preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely divine during this time!

9. Cool Down
   Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help the flavors settle and make it easier to slice!

10. Serve and Enjoy
    Slice it up and serve with a dab of butter, a drizzle of caramel sauce, or simply on its own. I won’t tell if you snack on the freshly baked loaf while it’s still warm!

Serving Suggestions

Serving this Pumpkin Cream Cheese Bread is all about presentation and making it extra special! Here are a few ideas to elevate your bread to a whole new level:

• Drizzle with Maple Glaze: A simple mix of maple syrup and powdered sugar creates an irresistible glaze that complements the pumpkin flavor beautifully.

• Sprinkle with Nuts: Add a sprinkle of toasted pecans or walnuts on top for a delightful crunch.

• Plate with Cream Cheese Frosting: If you’re feeling indulgent, whip up some cream cheese frosting—just cream together softened cream cheese, butter, powdered sugar, and a splash of vanilla extract.

• Accompany with Coffee or Spiced Tea: Enjoy slices of this bread with a hot cup of coffee or a spiced chai to enhance those warm, cozy vibes.

Recipe Variations

Once you’ve mastered the classic Pumpkin Cream Cheese Bread, feel free to get creative! Here are some fun twists to try:

1. Chocolate Chip Pumpkin Bread: Stir in a cup of chocolate chips into the pumpkin batter for an indulgent treat.

2. Nutty Pumpkin Bread: Add 1/2 cup of chopped walnuts or pecans to the batter for an added crunch.

3. Cranberry Pumpkin Bread: Toss in dried cranberries or fresh cranberries for a tart twist.

4. Spiced Cakes: Swap out the pumpkin pie spice for chai spice for a unique flavor profile.

5. Gluten-Free Option: Use a gluten-free flour blend to make this bread suitable for those on a gluten-free diet.

Chef’s Notes

This recipe has been a family favorite for years, with each version more delicious than the last! I love that it goes beyond just being a dessert. It’s perfect for breakfast, an afternoon snack, or even as a homemade gift. I often bake a couple of loaves at a time, especially when gatherings are around the corner. The smell of pumpkin in the oven is a guaranteed way to attract friends and family to your kitchen!

Don’t forget about the incredible power of leftovers—this bread tastes even better the next day, and it freezes beautifully. Just wrap slices tightly in plastic then place them in a zip-top bag before freezing. Pull out a slice whenever you need a little cozy pick-me-up!

FAQs and Troubleshooting

1. My bread didn’t rise! What went wrong?
Be sure that your baking powder and baking soda are fresh. If they’re too old, they might not provide the necessary lift.

2. Why is my bread too dense?
Overmixing can sometimes lead to a denser texture. Mix just until everything is combined to keep it light.

3. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin thoroughly before using it in the recipe.

4. How do I know when my bread is done?
Use a toothpick! Insert it in the center of the bread, if it comes out clean or with a few crumbs (not wet batter), it’s ready to come out of the oven.

Nutritional Info

While I don’t typically focus on numbers, munching on this Pumpkin Cream Cheese Bread does come with some nutritional perks! Pumpkin is packed with vitamins A and C, while cream cheese provides a dose of calcium. Plus, you get protein from the egg! Moderation is key here, so enjoy this tasty bread as part of a balanced diet. Remember, food is not just about numbers but about enjoyment and satisfaction!

Final Thoughts

And there you have it, friends—your ultimate guide to creating the most scrumptious Pumpkin Cream Cheese Bread you’ve ever tasted! It’s perfect for sharing, gifting, or simply treating yourself after a long day.

As you bake, know that each ingredient and step contributes not just to a meal but to memories around the table. So, gather your loved ones, and don’t forget to share your creation with a smile (and an extra slice of bread). Happy baking, and may your fall be filled with warmth, joy, and delicious food!

Pumpkin Cream Cheese Bread

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• Author: beaucollier
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Enjoy the warmth of autumn with this delightful Pumpkin Cream Cheese Bread that blends robust pumpkin flavor with creamy filling.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 large egg
• 3/4 cup light brown sugar
• 1/4 cup oil
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 tablespoon pumpkin pie spice
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

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Instructions

1. Preheat Your Oven to 350°F (175°C).
2. Prepare Your Loaf Pan by greasing it or lining it with parchment paper.
3. Mix the Wet Ingredients together in a large mixing bowl until smooth.
4. Combine the Dry Ingredients in a separate bowl.
5. Combine the Mixtures by folding the dry ingredients into the wet ingredients.
6. Prepare the Cream Cheese Filling by beating the softened cream cheese, granulated sugar, and 3 tablespoons of flour together until smooth.
7. Layer the Batter by pouring half of the pumpkin batter into the loaf pan, adding cream cheese mixture, and layering the remaining batter on top.
8. Bake for 55-65 minutes until a toothpick comes out clean.
9. Cool Down in the pan for about 10 minutes before transferring to a wire rack.
10. Serve and Enjoy with butter or caramel sauce.

Notes

This bread tastes even better the next day and can be frozen for later use by wrapping slices tightly in plastic.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: pumpkin bread, cream cheese bread, fall recipes, baking, cozy recipes

Cinnamon Swirl Pumpkin Bread Minis: A Cozy Treat for Every Season

Hey there, fellow food lover! I’m thrilled to have you here at Feastical, where we whip up feel-good recipes that wrap around your heart like a warm hug. Today, we’re diving into a recipe that sings autumn and joy: Cinnamon Swirl Pumpkin Bread Minis. Trust me, whether you’re lounging on the couch or hosting a delightful brunch, these mini loaves will be the stars of the show.

Let me paint a picture for you. It’s a crisp autumn afternoon, the leaves are swirling outside like nature’s confetti, and the aroma of cinnamon is wafting through the air. I’m back in my kitchen, apron on, and the moment I open that can of pure pumpkin puree, a wave of nostalgia washes over me. Cooking was always a family affair when I was growing up. My mom and I would spend whole weekends baking and laughing, our kitchen a whirlwind of flour and fun. That unmistakable scent of sugar and spice always made our home feel like a cozy haven.

This memory fuels my passion for cooking—and especially baking, since it brings back those sweet moments of togetherness. Every time I bake this Cinnamon Swirl Pumpkin Bread, I’m not just following a recipe; I’m revisiting a cherished chapter of my life. So, grab your spatula, and let’s create some delicious mini loaves that are meant to be shared and savored.

Ingredients

Before we get going, let’s gather our ingredients. Here’s what you’ll need to whip up our delightful Cinnamon Swirl Pumpkin Bread Minis:

• 1 cup pure pumpkin puree
  [Chef Insight: Make sure to get pure pumpkin puree, not pie filling, which is mixed with sweeteners and spices! You can swap in homemade puree if you’re up for it—just bake a pumpkin until soft, scoop it out, and blend!]

• 1/2 cup granulated sugar
  [Substitution Tip: If you’re looking to make this healthier, you can use coconut sugar or even agave nectar! Just remember that the sweetness may vary slightly.]

• 1/2 cup brown sugar
  [Chefs Hack: Use dark brown sugar for a deeper flavor or light brown for a more subtle sweetness.]

• 1/2 cup vegetable oil
  [Substitution Insight: You can replace vegetable oil with applesauce for a lighter version! Just note that it might slightly change the texture.]

• 2 large eggs
  [Egg Substitution: If you want a vegan version, 1/4 cup of unsweetened applesauce can replace each egg.]

• 1 teaspoon vanilla extract
  [Tip: Always opt for pure vanilla extract over imitation for the best flavor!]

• 1 1/2 cups all-purpose flour
  [Substitution: For gluten-free options, use a 1:1 gluten-free flour mix.]

• 1 teaspoon baking soda
  [Baking Tip: Make sure your baking soda is fresh for optimal rise!]

• 1/2 teaspoon baking powder
  [Insight: This gives the bread an extra fluffiness, so don’t skip it!]

• 1 teaspoon pumpkin pie spice
  [Tip: You can make your own mix at home with equal parts cinnamon, nutmeg, ginger, and allspice.]

• 1/2 teaspoon ground cinnamon
  [Chefs Hack: A pinch of freshly grated nutmeg can elevate this flavor even more!]

• 1/4 cup sugar (for cinnamon swirl)
  [Tip: Splurge a little on this layer—the more, the merrier!]

• 1 teaspoon ground cinnamon (for cinnamon swirl)
  [Substitution: Want some heat? A dash of cayenne can give it a surprising kick!]

Gather these goodies, and let’s get cooking!

Step-by-Step Instructions

Alright, let’s roll up those sleeves and get to work! Here’s how we make our Cinnamon Swirl Pumpkin Bread Minis.

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). This is important because you want to get that temperature just right before popping your minis in!

2. Prepare Your Mini Loaf Pans
   Grease your mini loaf pans with a bit of oil or non-stick spray. This step is key to ensuring that your bread slides right out after baking. Alternatively, you can line them with parchment paper for easy removal.

3. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. These ingredients create the moist foundation for your bread! Once combined, add the eggs and vanilla extract, mixing until everything is well blended.

4. Combine the Dry Ingredients
   In another bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Incorporating dry ingredients in a separate bowl helps ensure even distribution of leavening agents and spices—hence, an even rise!

5. Mix Everything Together
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense bread. A few lumps are perfectly fine!

6. Make the Cinnamon Swirl Mixture
   In a small bowl, mix the swirl sugar and cinnamon together until combined. Now, the magic happens here! Gently fold about 1/3 of the batter into the cinnamon-sugar mixture for that marvelous swirl. You can also choose to layer the batter in the pans with a sprinkle of the swirl in between for added visual delight.

7. Fill the Mini Loaf Pans
   Pour the batter into your prepared mini loaf pans, filling each about 2/3 full. Swirl a little extra of the cinnamon-sugar mixture on top for that extra oomph!

8. Bake
   Pop the pans in the oven and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. That kitchen smell will have everyone dreaming of pumpkin spice!

9. Cool and Serve
   Once baked, allow the bread to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patience is a virtue, my friends; this resting time makes all the difference!

And voilà! You’ve just created delicious, cinnamon-swirl-infused pumpkin mini loaves that are bursting with flavor.

Serving Suggestions

Now that your mini loaves are beautifully baked and cooling, let’s talk presentation! Here are some fun serving suggestions to elevate your Cinnamon Swirl Pumpkin Bread experience:

• Slice and Serve: Serve the mini loaves sliced up, arranged on a rustic wooden board. You can even dust them lightly with powdered sugar for an elegant touch.

• Add a Spread: Pair them with a luscious whipped cream cheese spread made from softened cream cheese and a sprinkle of cinnamon. It’s a match made in heaven!

• Garnish: Add a sprinkle of chopped pecans or walnuts on top for some crunch. A drizzle of maple syrup can also enhance the sweetness and pairs beautifully with pumpkin.

• Coffee Companion: These minis are perfect with a steaming cup of pumpkin spice latte or a fresh-brewed coffee. Nothing says cozy like this pairing!

Recipe Variations

Feeling adventurous? Here are a few creative twists and variations you can try with your Cinnamon Swirl Pumpkin Bread Minis:

1. Chocolate Chip Delight: Add half a cup of semi-sweet chocolate chips to the batter for a decadent twist. The melted chocolate adds richness that contrasts perfectly with the pumpkin and cinnamon.

2. Nutty Goodness: Fold in chopped pecans or walnuts into the batter for a nutty crunch. You can also top with whole nuts for a beautiful presentation.

3. Gluten-Free Magic: Swap the all-purpose flour for a 1:1 gluten-free flour mix. Just ensure your baking powder and soda are gluten-free as well.

4. Spicy Kick: For those who like it hot, add a pinch of cayenne pepper to the batter. It gives an unexpected kick that’ll surprise everyone!

5. Dairy-Free Version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use almond milk instead of vegetable oil.

Chef’s Notes

Can we take a moment to appreciate how this Cinnamon Swirl Pumpkin Bread has evolved over time? What started as a simple family recipe has transformed into a delightful mini version that not only looks adorable but also bakes quicker—perfect for those busy days when you need a comforting treat, stat!

And let me tell you, over the years, I’ve had my fair share of kitchen mishaps. One memorable moment was when I mistakenly grabbed baking soda instead of baking powder. Let’s just say we had a mini volcano situation. But, hey, that just added to the charm of cooking, right?

FAQs and Troubleshooting

I know you might have some questions, so let’s tackle a few common ones to ensure your baking adventure is smooth sailing!

1. Why is my bread dense?
   Overmixing can lead to dense bread! Remember to mix until just combined. Also, check your leavening agents; freshness matters!

2. Can I bake this as a regular-sized loaf?
   Absolutely! You can pour the batter into a standard-sized loaf pan. Just increase the baking time to 50-60 minutes. Make sure to do the toothpick test!

3. How do I store leftovers?
   Store your cinnamon swirl pumpkin bread in an airtight container at room temperature for up to three days. It also freezes beautifully! Just wrap it tightly in plastic wrap and foil for up to three months.

4. Can I add fruits like blueberries?
   Sure! Fruits add a burst of flavor. Just be mindful of the moisture they bring; you may need to adjust baking time slightly.

Nutritional Info

Here’s a quick rundown of the nutritional info for each mini loaf. Keep in mind that actual values may vary based on specific brands and any variations you decide to implement!

• Calories: Approximately 150-200 per mini loaf
• Fat: 8g
• Carbohydrates: 20g
• Sugar: 10g
• Protein: 2g
• Fiber: 1g

These little guys pack a delightful punch without tipping the scale too much—perfect for a treat any time you crave something delicious and comforting!

Final Thoughts

Baking is an expression of love, nostalgia, and creativity, and I can’t wait for you to embark on this journey with my Cinnamon Swirl Pumpkin Bread Minis. There’s something truly magical about the fragrance of cinnamon mingling with pumpkin as it fills your kitchen, evoking memories of cozy family moments, warm hugs, and sweet togetherness.

So, grab your favorite mug, pour yourself a warm beverage, and indulge in these delectable mini loaves! Share them with friends, savor them during a quiet moment, or enjoy them at your brunch gatherings. Whatever you do, remember that kitchen adventures are always best when shared.

Thanks for joining me on this culinary journey, and happy baking! Feel free to drop me a comment below with your thoughts or any twists you try—I always love hearing from my fellow foodies!

Cinnamon Swirl Pumpkin Bread Minis

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• Author: beaucollier
• Total Time: 45 minutes
• Yield: 12 mini loaves 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delightful mini loaves of pumpkin bread infused with cinnamon swirl, perfect for cozy afternoons or brunch gatherings.

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Ingredients

Scale 1x2x3x

• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar (for cinnamon swirl)
• 1 teaspoon ground cinnamon (for cinnamon swirl)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease your mini loaf pans with oil or non-stick spray.
3. Mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil in a large bowl.
4. Add the eggs and vanilla extract, mixing until well blended.
5. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt in another bowl.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Mix the swirl sugar and cinnamon together in a small bowl.
8. Fold about 1/3 of the batter into the cinnamon-sugar mixture for the swirl.
9. Pour the batter into prepared loaf pans, filling each about 2/3 full, and swirl more cinnamon-sugar on top.
10. Bake for about 25–30 minutes, or until a toothpick comes out clean.
11. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

For a healthier version, substitute coconut sugar for granulated sugar and use applesauce instead of vegetable oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini loaf
• Calories: 175
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 30mg

Keywords: pumpkin bread, fall baking, cinnamon swirl bread, mini loaves, cozy treats