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Whole Wheat Pumpkin Bread with Spiced Cream Cheese Filling

Breads/Muffins· Real Food· Seasonal

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Pumpkin bread gets a healthy makeover with the addition of whole wheat flour, Greek yogurt, and natural sweeteners. This bread is so good, you may even skip your Pumpkin Spice Latte to enjoy it. Pumpkin bread gets a healthy makeover with the addition of whole wheat flour, Greek yogurt, and natural sweeteners. This bread is so good, you may even skip your Pumpkin Spice Latte to enjoy it.

You know it is fall when everyone starts rushing out to get their Pumpkin flavored latte.

I love fall, it is my favorite time of the year by far–however, it is NOT for the latte.

It is for pumpkin this, pumpkin that–like these Baked Pumpkn Donuts from Allergylicious, and apples galore. Oh yeah, and boots and sweaters and temperature that don’t reach triple digits!

Call me crazy, but I love pumpkin everything but coffee ( I like it, I just don’t LOVE it!) But pumpkin bread? Oh, head over heels in love with!Naturally sweetened whole wheat pumpkin bread

This particular pumpkin bread, is hands down my favorite version EVER! It is moist, sweet, and filled with a sweet surprise. You would never know it has been made healthier with 100% whole wheat flour or that it is naturally sweetened. It is even lighter in fat and calories with the swap of Greek yogurt for some oil. Truly, stunning after a taste of this Pumpkin Bread. It just feels like a guilty pleasure.Glazed Pumpkin Bread

You must immediately stop what you are doing and make this sweet quick bread! Promise you will love it if you love pumpkin at all 🙂

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Whole Wheat Pumpkin Bread with Spiced Cream Cheese Filling

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • For the Bread:
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 Cup Maple Syrup
  • 1/4 cup canola oil
  • 1/4 cup plain Greek yogurt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • For the Filling:
  • 1/4 cup softened cream cheese
  • 1/4 cup plain Greek yogurt
  • 1 egg
  • 1/4 cup pure maple syrup
  • For the Glaze optional:
  • 1/4 cup powdered sugar
  • 1/2 tablespoon milk

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9 inch loaf pan and set aside.
  3. In large bowl, mix together flour, spices, baking soda, baking powder and salt.
  4. In separate bowl, mix together eggs, yogurt, oil, syrup, pumpkin puree, and vanilla. Add into the dry ingredients and mix until just combined.
  5. Prepare the filling: Mix together cream cheese, yogurt, egg, and maple syrup until smooth.
  6. Pour 1/2 the bread batter into loaf pan. Pour the filling on top of that. Then finish by gently dolloping the remaining bread batter onto the filling. (It is okay if it is not perfectly covered.)
  7. Bake for 45 to 50 minutes or until a toothpick comes out clean.
  8. Cool on cooling rack for 10 minutes and then remove from pan and allow to cool to room temperature.
  9. If desired, mix together powdered sugar and milk until smooth and drizzle over cooled bread.
  10. Store leftovers in refrigerator.

Whole Wheat Pumpkin Bread that has been lightened up with natural sweetners, whole wheat flour, and Greek yogurt--but still bursting with flavor from the spiced cream cheese fillling and glaze.

This recipe was featured on Meal Plan Monday. 

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Comments

  11. My family loves pumpkin bread (well, the hubby doesn’t, but the kids and I do!). This would be terrific for Thanksgiving week—Nick will be home from W-Sunday!! Hooray!

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