Recipe: Pumpkin Cream Cheese Bread with Candied Cinnamon Pecans

Dessert Recipes, Snack and Appetizer Recipes

By: Chris Freytag, CPT

We love pumpkin! So of course, we had to come up with this delicious pumpkin bread recipe made with white whole wheat flour*, a cream cheese layer and candied pecans on top. Perfect for a special fall treat, this moist loaf is a favorite for all who taste it! Prep the pecans ahead of time (we even like to make a double recipe of these and use the extra to top salads) so you can whip it up in no time.

*White whole wheat flour is milled from whole white wheat rather than whole “red” wheat, which makes it lighter in color and less dense/bitter in flavor. Yet it’s got the same nutritional value of regular whole wheat flour, which we love!

Get ready for fall with this pumpkin cream cheese bread with candied cinnamon pecans. Kids will love it and it is a healthier take on your classic pumpkin bread!

Total Time: 75 minutes

Yield: 12 serving(s)


  • Candied Cinnamon Pecans
  • 1/2 cup pecans
  • 2 teaspoons cinnamon
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Cream Cheese Filling
  • 4 ounces cream cheese
  • 1 egg white
  • 1/2 tablespoon sugar
  • Pumpkin Bread
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch of cloves
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pumpkin puree


  1. For the pecans: Preheat the oven to 225. Bake pecans on a baking sheet 5 minutes until slightly toasted. Remove pecans and place in a ziploc bag along with the remaining ingredients shaking to coat. Place back on baking sheet and bake 15-20 minutes. Once cooled, coarsely chop and set aside.
  2. For the cream cheese layer: Combine cream cheese (easiest to work with at room temperature), the egg white and sugar and using a hand mixer, whisk until combined. Set aside.
  3. For the bread: Preheat the oven to 350 and grease a 9x5 loaf pan with coconut oil. Set aside.
  4. Combine dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Add dry ingredients to wet until it forms a wet batter.
  5. Add 3/4 of batter to the loaf pan. Then spread the cream cheese across the top to form a thin layer. Finally, finish with the remaining batter and sprinkle with candied pecans.
  6. Bake in the oven 50-60 minutes.

Nutrition Information Per Serving

Serving Size: 1 slice

Calories: 250

Protein: 5 gram(s)

Fat: 17 gram(s)

Carbohydrates: 22 gram(s)

Fiber: 3 gram(s)

Sugar: 7 gram(s)

From the kitchen of:

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