Cream Cheese Filled Pumpkin Bread


  • 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


  1. Preheat oven to 350f

  2. In a small bowl combine cream cheese, corn starch, sugar and lemon juice

  3. Whisk together until cream is smooth, no lumps remaining

  4. Set aside to make batter

  5. In large bowl, combine ground flax and water

  6. Mix and then let stand to help for 5 minutes

  7. To the bowl add pumpkin, yogurt, nut butter (i used peanut butter), apple sauce, apple cider vinegar, and apple juice

  8. Whisk liquid ingredients well to combine evenly

  9. Fold in baking powder, baking soda, salt and spices

  10. Note that your batter will fluff up

  11. Then fold in flour and brown sugar

  12. Your batter will be thick once fully combined

  13. In a greased loaf pan, spoon half the batter and spread out evenly in the pan

  14. Spoon cream cheese filling on top and smooth it out evenly all over top

  15. Take remaining bread batter and spoon evenly over top the cream cheese layer

  16. Carefully spread top layer over cream cheese filling to completely cover

  17. Lift pan and lightly tap it on your countertop a few times to release air pockets between the layers

  18. Place pan in the oven and bake for 55 minutes or until you see your bread dome and turn golden

  19. 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

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