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 (3/4 cup)
,
Coconut Sugar (2 Tbsp)
, and
Almond Milk (1 Tbsp)
to small bowl, beat until smooth.
Step 3
Add
Organic Eggs (2)
and
Coconut Sugar (1/2 cup)
to large mixing bowl, beat until lightly mixed, then whisk in
Maple Syrup (1/4 cup)
,
Pumpkin Purée (3/4 cup)
,
Nonfat Plain Greek Yogurt (1/4 cup)
, and
Vanilla Extract (1 tsp)
.
Step 4
In a separate medium sized bowl, add
Whole Wheat Flour (1 cup)
,
Oats (1/4 cup)
,
Baking Soda (1 tsp)
,
Baking Powder (1/4 tsp)
,
Pumpkin Pie Spice (1/2 Tbsp)
,
Ground Cinnamon (1 tsp)
,
Ground Nutmeg (1/4 tsp)
Ground Cloves (1/4 tsp)
, and
Sea Salt (1/4 tsp)
. Mix until combined.
Step 5
Slowly add dry ingredients to wet, stir just until combined. Fold in
Yogurt Baking Chips (1/3 cup)
.
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 (2 Tbsp)
. 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!
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