What’s better than pumpkin bread you ask? Why pumpkin bread filled with a layer of cinnamon cream cheese in the middle. So flavorful and so moist!
If there’s one thing I can’t say no to it’s baked goods that have cream cheese. I’m not a big cheese person but if a baked good has creamed cheese in it then hold the front door. Like, I love cream cheese frosting so much that I had it on my wedding cake. Sadly I was only able to snag one little bite of cake on my wedding day before the entire thing was eaten and never seen again. You might say that icing is frequently on my mind.
Needless to say, when I was brainstorming ways to spice up a generic pumpkin bread recipe, cream cheese had to be involved! This bread is full of delicious warming spices while the cream cheese layer in the center delivers a sweet cinnamon sugar mixed with a cream cheese tang that just can’t be beat. Super easy to throw together and perfectly moist, you’re going to love it!
To make this Cream Cheese Filled Pumpkin Bread you will need:
- eggs
- nut milk
- pumpkin puree
- coconut oil
- apple sauce
- maple syrup
- vanilla
- one to one gluten free flour
- cinnamon
- nutmeg
- clove
- allspice
- ginger
- salt
- baking soda
- baking powder
- cream cheese
- coconut sugar
If you love this recipe, you may also like:
- Best Ever Healthy Zucchini Bread
- Classic Banana Bread
- Lemon Coconut Bread
- Peanut Butter Banana Bread
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Cream Cheese Filled Pumpkin Bread
- Prep Time: 10 mins
- Cook Time: 80 mins
- Total Time: 90 mins
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
What’s better than pumpkin bread you ask? Why pumpkin bread filled with a layer of cinnamon cream cheese in the middle. So flavorful and so moist!
Ingredients
Batter:
- 2 eggs
- 1/4 cup nut milk
- 1 can (15 ounce) pumpkin puree
- 1 tablespoon coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/2 cup real maple syrup
- 2 teaspoons vanilla
- 2 cups one to one gluten free flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/4 teaspoon cinnamon
- 1/3 cup coconut sugar
- 1 egg
Instructions
- Preheat the oven to 325 degrees F. Line a loaf pan with parchment paper or spray with non-stick cooking spray.
- In a medium bowl whisk together the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla until smooth.
- In a large bowl mix together the flour, cinnamon, nutmeg, clove, allspice, ginger, salt, baking soda, and baking powder. Pour the wet ingredients into the dry and stir until just combined.
- In a large bowl using an electric mixer, beat together the cream cheese, cinnamon, coconut sugar, and egg until smooth.
- Pour 2/3 of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
- Bake for 80-85 minutes or until a toothpick inserted into the center comes out clean (in the last 15 minutes of cooking cover with foil so that the top doesn’t brown too much). Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.
Notes
Make sure to cover the top of the bread with foil in the last 15 minutes of baking so that it doesn’t brown too much.
- Category: breakfast, snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 19.6g
- Fat: 11.3g
- Carbohydrates: 49.7g
- Protein: 5.8g
Keywords: cream cheese filled pumpkin bread, cream cheese pumpkin bread, pumpkin bread, healthy pumpkin bread
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