Name: Whole Wheat Pumpkin Bread with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 ounces Cream Cheese; 2 tablespoons Coconut Sugar; 1 tablespoon Almond Milk; 2 Organic Eggs; 1/2 cup Coconut Sugar; 1/4 cup Maple Syrup; 3/4 cup Pumpkin Purée; 1/4 cup Nonfat Plain Greek Yogurt; 1 teaspoon Vanilla Extract; 1/4 cup Oats; 1 cup Whole Wheat Flour; 1 teaspoon Baking Soda; 1/4 teaspoon Baking Powder; 1 1/2 teaspoons Pumpkin Pie Spice; 1 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cloves; 1/4 teaspoon Sea Salt; 1/3 cup Yogurt Baking Chips; 2 tablespoons Chopped Pecans

Ingredients

6 ounces Cream Cheese

2 tablespoons Coconut Sugar

1 tablespoon Almond Milk

2 Organic Eggs

1/2 cup Coconut Sugar

1/4 cup Maple Syrup

3/4 cup Pumpkin Purée

1/4 cup Nonfat Plain Greek Yogurt

1 teaspoon Vanilla Extract

1/4 cup Oats

1 cup Whole Wheat Flour

1 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1 1/2 teaspoons Pumpkin Pie Spice

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

1/4 teaspoon Ground Cloves

1/4 teaspoon Sea Salt

1/3 cup Yogurt Baking Chips

2 tablespoons Chopped Pecans

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C). Lightly grease and flour a 9×5-inch loaf pan to prevent sticking.

Step 2: In a small bowl, beat together the cream cheese, 2 tablespoons coconut sugar, and almond milk until smooth and creamy.

Step 3: In a large mixing bowl, beat the eggs and 1/2 cup coconut sugar until lightly mixed. Then whisk in the maple syrup, pumpkin purée, Greek yogurt, and vanilla extract until fully combined.

Step 4: In a separate medium bowl, combine the whole wheat flour, oats, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, cloves, and sea salt. Mix until evenly blended.

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the yogurt baking chips evenly.

Step 6: Pour half of the batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, then spread gently. Pour the remaining batter over the cream cheese layer, covering it completely.

Step 7: Sprinkle the remaining yogurt baking chips and chopped pecans on top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Remove from the oven and let the bread cool in the pan for 20 to 25 minutes before carefully removing to a wire rack or plate.

Step 9: Once cooled, wrap the bread firmly in aluminum foil and refrigerate until ready to serve.

Tips & Variations

For a dairy-free version, substitute the cream cheese and Greek yogurt with vegan alternatives.

Add walnuts or chocolate chips instead of pecans for a different crunch.

If you prefer a sweeter bread, increase the maple syrup slightly or drizzle honey on top after baking.

Let the bread come to room temperature before serving for best flavor and texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly and is a convenient option that provides consistent moisture and flavor.

Can I freeze this pumpkin bread?

Absolutely. Wrap the fully cooled bread tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the refrigerator before serving.