Cream Cheese Filled Pumpkin Bread
Ingredients
- 1 tbsp ground flax seed
- 2 tbsp water
- 1 cup pumpkin purée
- 1/4 cup plain dairy free yogurt or milk
- 1/2 cup apple sauce
- 1/4 cup nut butter of choice
- 1/4 cup apple juice
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup brown sugar
- 2 cups white whole wheat flour
- 8 oz plain dairy free cream cheese at room temperature
- 2 tsp corn starch
- 1/4 cup white sugar
- juice of 1 lemon
Preparation
Preheat oven to 350f
In a small bowl combine cream cheese, corn starch, sugar and lemon juice
Whisk together until cream is smooth, no lumps remaining
Set aside to make batter
In large bowl, combine ground flax and water
Mix and then let stand to help for 5 minutes
To the bowl add pumpkin, yogurt, nut butter (i used peanut butter), apple sauce, apple cider vinegar, and apple juice
Whisk liquid ingredients well to combine evenly
Fold in baking powder, baking soda, salt and spices
Note that your batter will fluff up
Then fold in flour and brown sugar
Your batter will be thick once fully combined
In a greased loaf pan, spoon half the batter and spread out evenly in the pan
Spoon cream cheese filling on top and smooth it out evenly all over top
Take remaining bread batter and spoon evenly over top the cream cheese layer
Carefully spread top layer over cream cheese filling to completely cover
Lift pan and lightly tap it on your countertop a few times to release air pockets between the layers
Place pan in the oven and bake for 55 minutes or until you see your bread dome and turn golden
Remove from oven and allow to cool for at least 15 minutes, then remove from pan and allow to completely cool on a wire rack before cutting into slices