Cream Cheese Filled Pumpkin Bread


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. 


  • 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!!!!


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