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RECIPE
20 INGREDIENTS9 STEPS1HR 5MIN

Whole Wheat Pumpkin Bread with Cream Cheese Filling

5.0
1 Ratings

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Lemons and Basil

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This is a lovely combination of pumpkin, whole wheat flour, oats, and Greek yogurt, with a delicious layer of cheesecake, topped with pecans and Greek yogurt baking chips. Completely satisfying as a light dessert, yet totally healthy enough for breakfast. And perhaps a bit addicting.
1HR 5MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Filling

3/4 cup
Cream Cheese , softened
1 Tbsp
Almond Milk

Bread

2
Organic Eggs
1/4 cup
1/4 cup
Oats
1 tsp
Baking Soda
1/4 tsp
Baking Powder
1/2 Tbsp
Pumpkin Pie Spice
1 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1/4 tsp
1/3 cup
Yogurt Baking Chips
plus 2 Tbsp, divided
2 Tbsp
Chopped Pecans

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Nutrition Per Serving

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CALORIES
198
FAT
7.9 g
PROTEIN
4.8 g
CARBS
29.1 g

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 (6 ounce), Coconut Sugar (2 tablespoon), and Almond Milk (1 tablespoon) to small bowl, beat until smooth.
Step 3
Add Organic Egg (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 teaspoon).
Step 4
In a separate medium sized bowl, add Whole Wheat Flour (1 cup), Oats (1/4 cup), Baking Soda (1 teaspoon), Baking Powder (1/4 teaspoon),Pumpkin Pie Spice (1 1/2 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/4 teaspoon) Ground Cloves (1/4 teaspoon), and Sea Salt (1/4 teaspoon). 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 tablespoon). 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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Nutrition Per Serving
Calories
198
% Daily Value*
Fat
7.9 g
10%
Saturated Fat
4.2 g
21%
Trans Fat
0.2 g
--
Cholesterol
45.8 mg
15%
Carbohydrates
29.1 g
11%
Fiber
2.0 g
7%
Sugars
16.3 g
--
Protein
4.8 g
10%
Sodium
225.0 mg
10%
Vitamin D
0.0 µg
0%
Calcium
51.4 mg
4%
Iron
1.0 mg
6%
Potassium
168.0 mg
4%
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