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Whole Wheat Pumpkin Bread with Cream Cheese Filling | Lemons and Basil
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5 from 1 vote

Whole Wheat Pumpkin Bread with Cream Cheese Filling

This Whole Wheat Pumpkin Bread with Cream Cheese Filling can easily serve as dessert, yet is healthy enough for breakfast!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast/Dessert
Cuisine: American
Keyword: cream cheese, cream cheese filling, Pumpkin, pumpkin bread, whole wheat
Servings: 16
Calories: 175kcal
Author: Kaylee Pauley

Ingredients

  • FILLING:
  • 6 oz cream cheese softened
  • 2 tbsp coconut sugar
  • 1 tablespoon almond milk
  • BREAD:
  • 2 organic eggs
  • 1/2 cup coconut sugar
  • 1/4 cup organic maple syrup
  • 3/4 cup organic pumpkin puree
  • 1/4 cup plain no-fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup whole oats
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 teaspoon sea salt
  • 1/3 cup + 2 tbsp yogurt baking chips divided
  • 1/4 cup + 2 tbsp chopped pecans divided

Instructions

  • Preheat oven to 350 degrees.
  • Lightly grease and flour 9 x 5 loaf pan.
  • Add cream cheese, coconut sugar and almond milk to small bowl, beat until smooth.
  • Add eggs and coconut sugar to large mixing bowl, beat until lightly mixed, then whisk in maple syrup, pumpkin, Greek yogurt and vanilla extract.
  • 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.
  • Slowly add dry ingredients to wet, stir just until combined. Fold in 1/3 cup yogurt baking chips.
  • 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.
  • Top with remaining yogurt chips and chopped pecans. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • 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

Serving: 1g | Calories: 175kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Cholesterol: 36mg | Sodium: 193mg | Fiber: 2g | Sugar: 14g