Super Moist Honey Pumpkin Bread with Cream Cheese Swirl Filling
This moist, honey-sweetened pumpkin bread has a luscious cream cheese filling that will have you savoring every decadent bite, and rest assured, there won't be a single crumb left behind.
Equipment
Ingredients
For the Cream Cheese Filling:
- 8 oz low fat cream cheese , room temperature
- 2 Tbsp honey
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- ½ tsp salt
- 3 tsp baking powder
- 1 tsp pumpkin pie spice , or cinnamon powder
Wet Ingredients:
- 1 ½ cups pumpkin puree (366g)
- ½ cup light olive oil (108g)
- ½ cup honey (170g)
- ¼ cup unsweetened almond milk (57g)
Cream Cheese Glaze(Optional!)
- 1 recipe LOW FAT LAUGHING COW CREAM CHEESE GLAZE , click on link to go to recipe
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, prepare the cream cheese filling. Beat the low fat cream cheese and honey together until smooth. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, salt, baking powder, and pumpkin pie spice. Ensure they are thoroughly combined.
- In a separate bowl, mix the wet ingredients: pumpkin puree, light olive oil, honey, and almond milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Gently stir until you have a smooth batter. The batter will be thick.
- Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese filling over the pumpkin batter layer, trying to keep it away from the edges.
- Carefully spoon the remaining pumpkin batter over the cream cheese layer and spread it evenly.
- Bake the Pumpkin Loaf in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy! For best results, cool the pumpkin bread in the fridge overnight so that the cream cheese filling has a chance to firm up
Notes
Note: You can adjust the amount of honey in the cream cheese filling to your desired sweetness level. The marbling effect will vary based on how you swirl the batter.
Nutrition
Calories: 248kcalCarbohydrates: 33gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 332mgPotassium: 90mgFiber: 2gSugar: 17gVitamin A: 4767IUVitamin C: 1mgCalcium: 82mgIron: 2mgZinc: 0.2mg***Net Carbs: 31g
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