You asked, I listened. More dessert recipes! Made this one a while back, but it was SO good. I can’t ever get enough pumpkin. And pumpkin is a great source of fiber, vitamin A, and potassium! I made a few tweaks (but not too many) to make this a bit healthier.
Bread:
- 1 large egg
- 1 C pumpkin purée
- 1/2 C light brown sugar, packed
- 1/4 C granulated sugar
- 1/4 C liquid state coconut oil
- 1/4 C Greek yogurt
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1 C all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Cream cheese filling:
- 1 large egg
- 4 oz softened brick style Greek yogurt cream cheese
- 1/4 C granulated sugar
- 3 Tbs all-purpose flour
1) Preheat oven to 350. Spray 9×5 in pan.
2)In a large bowl, add the first 10 ingredients and stir to combine.
3) Add in flour, baking powder, baking soda, and fold with a spatula until combined. Don’t over stir.
4) Add 2/3 of batter into pan.
5) In a separate bowl, mix all cream cheese ingredients with whisk or hand mixer.
6) Evenly pour cream cheese over bread.
7) Pour remaining bread batter into pan over cream cheese using a spatula to spread.
8) Bake for 45 minutes or until top is browned and toothpick comes out clean.
9) Allow bread to cool before turning out into wire rack. Enjoy!!!!