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Pumpkin Cream Cheese Bread with Chocolate Chips

A whole-grain twist on a fall classic, loaded with sweet & healthy toppings for an extra crunch.
Course Breakfast
Keyword pumpkin
Servings 2 loaves


  • 1 cup whole-wheat flour
  • 1 cup whole grain spelt flour
  • 1 cup oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 ¾ cup canned pumpkin puree
  • 3/4 cup melted coconut oil
  • 2/3 cup maple syrup
  • 3 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 8 ounces cream cheese, at room temperature

Toppings (optional)

  • Mini chocolate chips
  • Pumpkin seeds
  • Dried cranberries
  • Chopped pecans
  • Golden flaxseeds


  • Preheat the oven to 350°F. Grease 2 (9x5 inch) bread pans.
  • In a mixing bowl, whisk together the flours, baking powder, baking soda, spices, and salt. Set aside.
  • In the bowl of a stand mixer, beat the pumpkin puree, coconut oil, maple syrup, eggs, and vanilla until combined.
  • Add the dry ingredients to the wet ingredients, and beat until combined.
  • Divide the batter evenly between the prepared bread pans.
  • Dollop and distribute the cream cheese evenly between the two loaves. Use a chopstick or a knife to swirl the cream cheese throughout the batter.
  • Top the bread with the toppings of your choice.
  • Transfer to the oven, and bake for 40-45 minutes, or until the center is set and a cake tester comes out clean.
  • Transfer the bread pans to a cooling rack. Serve warm and enjoy!