Description

This wholesome Whole Wheat Pumpkin Bread with Cream Cheese Filling is a moist and flavorful loaf perfect for autumn or any time you crave a cozy treat. Made with nutrient-rich whole wheat flour, warm pumpkin pie spices, and a luscious cream cheese filling, this bread balances natural sweetness from coconut sugar and maple syrup. Topped with yogurt baking chips and chopped pecans, it delivers a delightful texture contrast and a rich taste. Ideal for breakfast, snack, or dessert, this recipe bakes up beautifully in a loaf pan, creating a festive centerpiece for your table.

Ingredients

Scale

Cream Cheese Filling

6 ounces Cream Cheese
2 tablespoons Coconut Sugar
1 tablespoon Almond Milk

Bread Batter

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

Preheat and Prepare Pan: Preheat your oven to 350 degrees F (180 degrees C). Lightly grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal.
Make Cream Cheese Filling: In a small bowl, beat together 6 ounces of cream cheese, 2 tablespoons of coconut sugar, and 1 tablespoon of almond milk until the mixture is smooth and creamy. Set aside.
Combine Wet Ingredients: In a large mixing bowl, beat 2 organic eggs with 1/2 cup coconut sugar until lightly mixed. Add 1/4 cup maple syrup, 3/4 cup pumpkin purée, 1/4 cup nonfat plain Greek yogurt, and 1 teaspoon vanilla extract, whisking to combine thoroughly.
Mix Dry Ingredients: In a separate medium bowl, stir together 1 cup whole wheat flour, 1/4 cup oats, 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, and 1/4 teaspoon sea salt until evenly combined.
Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the wet ingredients. Stir gently just until combined, being careful not to overmix. Fold in 1/3 cup yogurt baking chips.
Layer Batter and Filling: Pour half of the batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter layer. Carefully spread the remaining batter over the filling to completely cover it.
Add Toppings and Bake: Sprinkle remaining yogurt baking chips and 2 tablespoons chopped pecans on top. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 20-25 minutes. This helps the bread set and makes it easier to remove from the pan.
Store Properly: Once completely cooled, remove the bread from the pan and wrap it tightly in aluminum foil. Refrigerate until ready to serve. The bread will keep for up to one week in the refrigerator. Enjoy!

Notes

Use organic eggs for best flavor and quality.
Almond milk can be substituted with any plant-based milk if preferred.
Do not overmix the batter to keep the bread tender and moist.
If you do not have yogurt baking chips, white chocolate chips can be used as an alternative.
Ensure the cream cheese filling is smooth to create an even filling layer.
Allow the bread to cool completely before wrapping to prevent sogginess.
Store the bread in the refrigerator to maintain freshness longer.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: whole wheat pumpkin bread, cream cheese filling, pumpkin bread recipe, healthy pumpkin bread, fall baking, yogurt baking chips, pecan pumpkin bread