pumpkin cream cheese bread

Pumpkin Cream Cheese Bread


This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.

Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!IMG_7931.JPG

You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!

Are you ready? Let’s go!

Pumpkin Cream Cheese Bread

By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.

Course Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


pumpkin batter

  • 1/4 cup brown sugar (or coconut sugar) lightly packed
  • 2 large eggs
  • 3/4 cup pumpkin purree not pumpkin pie filling
  • 2 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice

cheese batter

  • 8 oz cream cheese (flavoured is ok, just not whipped) room temperature
  • 1 large egg lightly beaten
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.

  2. To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.

  3. Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.

  4. In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.

  5. Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.

These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!

Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!

Pumpkin Cheesecake Vanilla Protein Pudding

If you know me, you know I’m always looking for something sweet. Make it pumpkin and I’m yours.

Make it cheesecake, though? I’m yours forever.

When I found this recipe on Pintrest, I immediately knew I would have to make it at some point. And that some point is now.

It didn’t turn out as sweet as I has expected it to be, but it was still pretty tasty. I even layered one with some pumpkin protein brownies and another with a pumpkin breakfast protein cookie and cool whip for a super yummy trifle! I promise you, the pictures don’t do it any justice. I had put two together the night before Thanksgiving in an attempt to save some time in the morning and the result was runny cool whip and a deflated trifle.



Boo, you whore.

I’m sure it’ll be tasty just the same. Lesson learned? Don’t make these ahead of time.. and if you do, use tub cool whip and not from the can.

Makes 8 servings
Calories: 160 | Protein: 8.6g  | Sugar: <5g


  • 1 can pumpkin puree (not pumpkin pie filling!)
  • 1 container sugar free cool whip
  • 2 packages of fat-free, sugar-free cheesecake pudding mix (1oz each)
  • 1.5c unsweetened vanilla almond milk
  • 2 scoops vanilla protein powder
  • 2tsp pumpkin pie spice


  • Combine all ingredients and whip together with a hand held or standing mixer.
  • Let it chill for a few hours and enjoy!