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
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