Whole Wheat Pumpkin Bread with Cream Cheese Filling
Prep time
Cook time
Total time
This Whole Wheat Pumpkin Bread with Cream Cheese Filling can easily serve as dessert, yet is healthy enough for breakfast!
Recipe type: Breakfast/Dessert
Serves: 16
  • 6 oz cream cheese, softened
  • 2 tbsp coconut sugar
  • 1 tablespoon almond milk
  • BREAD:
  • 2 organic eggs
  • ½ cup coconut sugar
  • ¼ cup organic maple syrup
  • ¾ cup organic pumpkin puree
  • ¼ cup plain no-fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • ¼ cup whole oats
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1½ teaspoons pumpkin pie spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ teaspoon sea salt
  • ⅓ cup + 2 tbsp yogurt baking chips, divided
  • ¼ cup + 2 tbsp chopped pecans, divided
  1. Preheat oven to 350 degrees.
  2. Lightly grease and flour 9 x 5 loaf pan.
  3. Add cream cheese, coconut sugar and almond milk to small bowl, beat until smooth.
  4. Add eggs and coconut sugar to large mixing bowl, beat until lightly mixed, then whisk in maple syrup, pumpkin, Greek yogurt and vanilla extract.
  5. In a separate medium sized bowl, add whole wheat flour, whole oats, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, ground cloves and sea salt, mix until combined.
  6. Slowly add dry ingredients to wet, stir just until combined. Fold in ⅓ cup yogurt baking chips.
  7. Pour half of the batter into greased and floured pan, then spoon cream cheese filling over batter and spread into even layer. Add remaining batter and cover filling completely.
  8. Top with remaining yogurt chips and chopped pecans. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and cool 20-25 minutes before removing from pan. Once bread has cooled, remove and wrap firmly in aluminum foil. Refrigerate until ready to serve. {Do NOT remove the bread to early and do no skip the aluminum foil, the bread will fall apart if removed too soon or removed and not wrapped until it can cool completely in refrigerator.} Store in refrigerator up to one week. Enjoy!
Nutrition Information
Serving size: 1/16 Calories: 175 Fat: 7 Saturated fat: 4 Unsaturated fat: .5 Trans fat: 0 Carbohydrates: 23 Sugar: 14 Sodium: 193 Fiber: 2 Protein: 4 Cholesterol: 36
Recipe by Lemons and Basil at http://lemonsandbasil.com/whole-wheat-pumpkin-bread-with-cream-cheese-filling/