I know what you are thinking. How can bread filled with cream cheese possibly be healthy? Well, let me tell you. It is not only healthy, but it tastes amazing too. It took a lot of self control not to eat all the batter while I was making it. There is something that I just love about the warm taste of cinnamon and pumpkin together.
My inspiration for this actually came from a couple of recipes. One of them is the pumpkin chocolate chip bread from Sally’s Baking Addiction and the other inspiration is the amazing cream cheese-filled pumpkin bread from Averie Cooks. They both have awesome food blogs filled with some of the best recipes ever!
I wasn’t able to end up with quite the eye pleasing loaf that I had planned. It was all good until the cream cheese filling. It was a little more runny than planned so ended up just swirling it into the batter a little.
However, the taste was not affected one bit.
It is that time of year where a warm loaf of pumpkin bread sounds like the best thing in the world. Part of it is that I am getting into my fall mode and the other part is that pumpkin bread actually is one of the best things in the world. Or at least for me it is. The biggest struggle will really just be to not eat the whole loaf in one sitting.
Pumpkin Cream Cheese Protein Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 12 slices
Warm, moist cinnamon spice pumpkin protein bread filled with a sweet Greek yogurt cream cheese filling. This bread is the perfect healthy treat for fall!
Ingredients
- Pumpkin Bread
- 1 1/4 cups (150g) whole wheat flour
- 2 scoops (67g) cinnamon whey protein powder (or vanilla)
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups (360g) canned pumpkin puree (not pumpkin pie filling)
- 2 whole eggs
- 1/4 cup milk
- 1/4 cup melted coconut oil (or canola/vegetable oil)
- 1/4 cup (48g) stevia/white sugar baking blend*
- 1/4 cup (48g) stevia/brown sugar baking blend**
- 1 tsp. vanilla extract
- Cream Cheese Filling
- 6 tbsp. (84g) cream cheese, room temperature
- 1/4 cup (56g) plain nonfat Greek yogurt
- 1 whole egg
- 3 tbsp. granulated stevia or erythritol
Instructions
- Preheat oven to 350F. Mix flour, protein powder, cinnamon, pumpkin pie spice, baking soda, and salt. In a separate bowl, whisk together pumpkin, eggs, milk, coconut oil, stevia baking blends, and vanilla extract.
- Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Be careful not to over mix. Spray a loaf pan with nonstick spray.
- Make cream cheese filling by whisking together cream cheese, Greek yogurt, egg, and stevia. You can also just heat cream cheese in the microwave for 15-20 seconds to soften to speed up the process.
- Fill loaf pan with 2/3 of the pumpkin bread batter. Pour cream cheese filling over top of the batter trying to keep it from the edges of the loaf pan. Pour remaining batter over top. Swirl the top pumpkin bread batter and cream cheese filling together.
- Bake for 25 minutes, then loosely cover with foil and bake for another 15 minutes or until a toothpick comes out clean. Check at 35 minutes total time because ovens can vary.
- Let completely cool, cut into 12 slices and enjoy!
Serving size: 1 slice Calories: 170 Fat: 8 Carbohydrates: 18 Sugar: 6 Fiber: 3 Protein: 8
Notes
*Can be substituted for 1/2 cup regular white granulated sugar.[br]** Can be substituted for 1/2 cup regular brown sugar.
hi! I think it’s great that a teen has a cooking site! one question – you have asterisks by the sugar, but i don’t see an explanation. can we substitute regular white and brown sugar? (and are the amounts the same if we do?)
¼ cup (48g) stevia/white sugar baking blend*
¼ cup (48g) stevia/brown sugar baking blend**
Thanks!
Hi. I am glad you like the website. I meant to add notes for the sugar. Yes, regular white sugar and brown sugar can be used. You will need 1/2 cup of each if it is not the stevia blend which is sweeter. Thanks for letting me know! Enjoy the bread!