Pumpkin Cream Cheese Bread
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Pumpkin Cream Cheese Bread
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This pumpkin cream cheese bread is a moist, flavorful quick bread filled with a sweet and tangy cream cheese filling! This bread is a delicious and festive treat for the fall season. It is moist, soft, fluffy, and so flavorful!
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Ingredients
Pumpkin Bread
- 2 egg large
- ½ cup coconut oil or olive oil, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour or Paleo flour, see note
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt sea salt
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking soda
Cream Cheese Filling
- 4 ounces cream cheese softened
- ¼ cup sugar
- 1 egg large, yolk
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a large mixing bowl, mix the eggs, melted coconut oil, pumpkin purée, and vanilla extract until combined.
- Then, sift in the flour, pumpkin pie spice, cinnamon, sea salt, coconut sugar, and baking soda. Mix until combined.
- Then, make the cream cheese filling. Add the softened cream cheese, sugar, and egg yolk to a different mixing bowl. Use an electric mixer or stand mixer to beat until completely smooth.
- Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
- Next, spread the filling mixture on top. Smooth into an even layer.
- Top with the remaining pumpkin bread batter. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean. The toothpick will have some of the creamy filling on it.
- Finally, remove the pumpkin cream cheese bread from the oven.
- Allow the bread to fully cool before slicing into.
Notes
- Nutrition Facts
- Nutrition Facts Pumpkin Cream Cheese Bread Amount Per Serving (1 g) Calories 329 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 12g75%Trans Fat 0.004gPolyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 67mg22%Sodium 383mg17%Potassium 142mg4%Carbohydrates 39g13%Fiber 2g8%Sugar 18g20%Protein 6g12% Vitamin A 49456IU989%Vitamin C 1mg1%Calcium 42mg4%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 329
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 12g
- 75%
- Trans Fat 0.004g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2g
- Cholesterol 67mg
- 22%
- Sodium 383mg
- 17%
- Potassium 142mg
- 4%
- Carbohydrates 39g
- 13%
- Fiber 2g
- 8%
- Sugar 18g
- 20%
- Protein 6g
- 12%
- Vitamin A 49456IU
- 989%
- Vitamin C 1mg
- 1%
- Calcium 42mg
- 4%
- Iron 2mg
- 11%
- This recipe can be made with whole wheat flour or Paleo baking flour. The Paleo baking flour is gluten-free.
- For the cream cheese filling, use only the egg yolk. Save the egg white for another use or discard.
- Do not overbake. The bread will look set on top when it is done baking.
- Store leftovers in an airtight container at room temperature for up to 48 hours.
- This bread is best eaten within 2 days.
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