Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Lightly grease and flour 9x5 loaf pan.
Step 2
Add
Cream Cheese (170 g)
,
Coconut Sugar (30 g)
, and
Almond Milk (15 mL)
to small bowl, beat until smooth.
Step 3
Add
Organic Eggs (2)
and
Coconut Sugar (110 g)
to large mixing bowl, beat until lightly mixed, then whisk in
Maple Syrup (60 mL)
,
Pumpkin Purée (170 g)
,
Nonfat Plain Greek Yogurt (60 g)
, and
Vanilla Extract (5 mL)
.
Step 4
In a separate medium sized bowl, add
Whole Wheat Flour (120 g)
,
Oats (20 g)
,
Baking Soda (5 g)
,
Baking Powder (as needed)
,
Pumpkin Pie Spice (3 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (as needed)
Ground Cloves (as needed)
, and
Sea Salt (2 g)
. Mix until combined.
Step 5
Slowly add dry ingredients to wet, stir just until combined. Fold in
Yogurt Baking Chips (40 g)
.
Step 6
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.
Step 7
Top with remaining Yogurt Baking Chips and
Chopped Pecans (15 g)
. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove from oven and cool 20-25 minutes before removing from pan.
Step 9
Once bread has cooled, remove and wrap firmly in aluminum foil. Refrigerate until ready to serve. Store in refrigerator up to one week. Enjoy!
