Healthy Pumpkin Bread with Cream Cheese Filling

Extra fluffy pumpkin bread loaded with a vegan cream cheese filling. It’s the ultimate fall baked good with a healthy twist! Made with natural ingredients like almond flour, REAL pumpkin, coconut milk, and more. This loaf is full of cozy flavors and super simple to whip up.

If you can’t tell from all my recent pumpkin activities…I kind of love fall. Everything from the basic PSL, to these fluffy pumpkin biscuits, to the super addicting pumpkin granola. I’ve got your pumpkin needs covered over here. I couldn’t stop with the pumpkin baking until I had a perfectly moist pumpkin bread though. Sometimes you just want to stir up some batter, pour it in a loaf pan, and just let it do it’s thing you know? With the vegan cream cheese filling, it looks like you tried reaaally hard (spoiler alert - it’s super easy ????)

I’m not going to lie, this recipe took many trial runs to her it absolutely perfect. The first time I made it, it was FABULOUS but the cream cheese wasn’t in the middle of the bread, it was almost bursting through the top. Next go around…too much cream cheese filling. And then there was a time I didn’t bake it long enough and the middle was basically dough. Fast forward past a couple more still delicious, but not so pretty loafs later, we have the.perfect.pumpkin.loaf. And all I have to say is, it was worth living off the failed pumpkin bread for weeks.

Healthy Pumpkin Bread with Cream Cheese Filling Tips

• Make sure really whisk together the pumpkin puree’ and coconut milk until there are no large lumps, you want to spread that goodness throughout the batter
• Only fill up your loaf pan about ⅓ of the way full before you layer in the vegan cream cheese filling. The filling is thick and creamy (YUM) so when you spread it on top of your batter it will be in the middle of the loaf
• Watch the bread carefully in the oven. Because this is a loaf bread, it’s hard to tell when it’s done because the edges could be brown but the middle could still be doughy. You can’t really do the toothpick test here because of the cream cheese filling in the middle. Instead, give the pan a little shake (while, wearing oven mitts please) in the oven before you take it out. If it’s still wiggly in the middle kind of like jello, it’s not done. You’ll want a little movement so as to not dry it out but so much that it looks like it won’t hold together if you were to cut into it

Healthy Pumpkin Bread with Cream Cheese Filling

---

• Author: Ansley Beutler
• Prep Time: 20
• Cook Time: 50
• Total Time: 1 hour 10 minutes
• Yield: 1 Loaf 1x

Print Recipe

Pin Recipe

Description

Extra fluffy pumpkin bread loaded with a vegan cream cheese filling — it’s the ultimate fall baked good with a healthy twist!  Made with natural ingredients like almond flour, REAL pumpkin, coconut milk, and more, it’s full of cozy flavors and super simple to whip up.  

---

Ingredients

Scale 1x2x3x

For the Bread

• 3 eggs

• 1 cup pumpkin purée

• ⅓ cup full-fat coconut milk

• ⅓ cup maple syrup

• 2 ½ cup almond flour

• ½ tapioca flour

• 1 tsp baking soda

• 1 tsp pumpkin spice

• ¼ tsp sea salt

For the filling

• ⅔ cup vegan cream cheese (room-temp)

• ¼ cup full-fat coconut milk

• 1 tsp vanilla

---

Instructions

1. Preheat oven to 350 F

2. In a bowl, whisk together the eggs, pumpkin puree’, coconut milk, and maple syrup until there are no lumps

3. In a separate bowl, mix together the almond flour, tapioca flour, baking soda, pumpkin spice, and sea salt

4. Slowly fold the flour mixture into the bowl with the eggs until well mixed and set aside

5. With a hand mixer, beat the vegan cream cheese, coconut milk, and vanilla until soft and creamy

6. Line a loaf pan with parchment paper or grease with oil and pour the bread batter into the pan until about ⅓ of the way full (this is important, don’t fill over halfway or the cream cheese won’t be in the middle of the bread)

7. Gently spread the cream cheese mixture over top of the batter leaving about an inch border around the sides so that the cream cheese filling doesn’t reach the edges

8. Pour remaining bread batter over top of the filling and bake for 50 minutes to a hour until the top begins to brown and the bread is firm when you move the pan in the oven

9. Let cool, then slice and enjoy immediately or store in an air-tight container for up to a week

• Category: Breads
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 Slice
• Calories: 135
• Fat: 8
• Carbohydrates: 10
• Protein: 5

Keywords: Pumpkin Bread, Pumpkin Cream Cheese, Healthy Pumpkin Bread, Paleo, Gluten-free

MAKE SURE TO TAG ME @THE.FIT.PEACH ON INSTAGRAM OR LEAVE A COMMENT BELOW IF YOU MAKE THIS HEALTHY PUMPKIN BREAD WITH CREAM CHEESE FILLING RECIPE.