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Servings:

Whole Wheat Pumpkin Bread with Cream Cheese Filling

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.

Total Time

1hr 5min

5.0

1 Rating

Author: Lemons and Basil

Servings:

Ingredients

Filling

•

3/4 cup

Cream Cheese , softened

•

2 Tbsp

Coconut Sugar

•

1 Tbsp

Almond Milk

Bread

•

Eggland's Best Organic Eggs (Brown)

•

1/2 cup

Coconut Sugar

•

4 Tbsp

Maple Syrup

•

3/4 cup

Pumpkin Purée

•

4 Tbsp

Nonfat Plain Greek Yogurt

•

1 tsp

Vanilla Extract

•

4 Tbsp

Oats

•

1 cup

Whole Wheat Flour

•

1 tsp

Baking Soda

•

1/4 tsp

Baking Powder

•

1 tsp

Pumpkin Pie Spice

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Ground Nutmeg

•

1/4 tsp

Ground Cloves

•

1/4 tsp

Sea Salt

•

1/3 cup

Yogurt Baking Chips

•

2 Tbsp

Chopped Pecans

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Lightly grease and flour 9x5 loaf pan.

Add Cream Cheese (3/4 cup) , Coconut Sugar (2 Tbsp) , and Almond Milk (1 Tbsp) to small bowl, beat until smooth.

Add Eggland's Best Organic Eggs (Brown) (2) and Coconut Sugar (1/2 cup) to large mixing bowl, beat until lightly mixed, then whisk in Maple Syrup (4 Tbsp) , Pumpkin Purée (3/4 cup) , Nonfat Plain Greek Yogurt (4 Tbsp) , and Vanilla Extract (1 tsp) .

In a separate medium sized bowl, add Whole Wheat Flour (1 cup) , Oats (4 Tbsp) , Baking Soda (1 tsp) , Baking Powder (1/4 tsp) , Pumpkin Pie Spice (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/4 tsp) Ground Cloves (1/4 tsp) , and 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!

Nutrition Per Serving

CALORIES

198

FAT

7.9 g

PROTEIN

4.8 g

CARBS

29.1 g