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Pumpkin, Spinach and Cream Cheese Mini Loaves

Pumpkin, Spinach and Cream Cheese Mini Loaves
Pumpkin, spinach and cream cheese mini loaves.

These mini loaves make a delicious lunch or savoury snack option. They're quick and easy to make, freeze well and are delicious toasted with a generous spread of butter or cream cheese.

You can also substitute out some of the ingredients for different delicious mini loaves. This recipe includes some variations to try.


Makes 8 mini loaves

  • 120g (4 oz) pumpkin, peeled and grated
  • 300g (10 oz) self-raising flour
  • 260g (8 oz) milk
  • 90g (3 1/2 oz) oil
  • 1 teaspoon salt
  • 2 eggs
  • Cream cheese
  • Pumpkin seeds for garnishing


  • Pre-heat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Spray an 8 hole capacity mini loaf tin (or use a 12 cup muffin tin if you don't have one).
  • Mix the self-raising flour, milk, oil, salt and eggs in a food processor until just combined.
  • Add the pumpkin and give a quick mix through.
  • Spoon the mixture into the mini loaf tin.
  • Add a generous blob of cream cheese in the centre and push it down a little.
  • Sprinkle on the pumpkin seeds, and bake for approximately 20 minutes or until golden brown.


  • Use a different root vegetable (ie, beetroot or sweet potato) for a completely different colour or flavour.
  • Instead of spinach, use kale or silverbeet, or even just a good handful of soft leafy fresh herbs.
  • Instead of cream cheese, you could sprinkle on some feta cheese or mix some through the batter for extra flavour.
  • Substitute the dairy ingredients for dairy free alternatives to make this dairy free.