Recipe: Pumpkin Cream Cheese Bread with Candied Cinnamon Pecans

Total Time: 75 minutes

Yield: 12 serving(s)

Ingredients

• 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

Directions

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

From the kitchen of: Get Healthy U