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Preheat oven to 350 degrees F (180 degrees C). Lightly grease and flour 9x5 loaf pan.
Cream Cheese (3/4 cup)
Coconut Sugar (2 Tbsp)
Almond Milk (1 Tbsp)
to small bowl, beat until smooth.
Organic Eggs (2)
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)
Vanilla Extract (1 tsp)
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)
Sea Salt (1/4 tsp)
. Mix until combined.
Slowly add dry ingredients to wet, stir just until combined. Fold in
Yogurt Baking Chips (1/3 cup)
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.
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.
Remove from oven and cool 20-25 minutes before removing from pan.
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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