Cream Cheese Pumpkin Swirl Protein Bread
This Cream Cheese Pumpkin Swirl Protein Bread is soft, moist, and full of cozy fall flavor. Made with real pumpkin puree, almond and coconut flour, and a protein-packed cream cheese filling, this gluten-free loaf is as nourishing as it is delicious. Perfect as a healthy breakfast, post-workout snack, or autumn dessert, it’s a beautiful bakery-style bread you can easily make at home.
Ingredients
Pumpkin Batter
- 2 eggs
- ½ can pumpkin puree (unsweetened) not pumpkin pie filling
- 2 scoops vanilla protein powder
- ½ cup almond flour
- ½ cup coconut flour
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp pink Himalayan salt
- ½ cup unsweetened almond milk
Cream Cheese Filling
- 6 oz cream cheese or vegan cream cheese
- 8 oz vanilla Greek yogurt or almond yogurt for dairy-free
- ½ tsp vanilla extract
- ½ scoop vanilla protein powder
Instructions
Pumpkin Batter
- Preheat oven to 350°F (175°C). Grease a standard loaf pan with nonstick spray or line with parchment paper.
- In a mixing bowl, whisk together the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, coconut flour, protein powder, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Stir the dry mixture into the wet mixture until a thick batter forms. Set aside.
Cream Cheese Filling
- In another bowl, beat together the cream cheese, Greek yogurt, vanilla extract, and protein powder until creamy and smooth.
Assembling & Baking
- Spread half of the pumpkin batter evenly into the prepared loaf pan. Spoon half of the cream cheese mixture on top and spread gently.
- Add the remaining pumpkin batter over the filling, then dollop the rest of the cream cheese mixture on top.
- Use a knife to gently swirl the top layer to create a marbled effect. Do not overmix.
- Bake for 55 minutes, or until a toothpick inserted into the pumpkin portion comes out mostly clean.
- Allow the bread to cool in the pan for 25 minutes before slicing to help the swirl set.
Notes
- Store in the refrigerator for up to 5 days in an airtight container.
- Freeze individual slices for longer storage; reheat before serving.
- For dairy-free version, substitute vegan cream cheese and almond yogurt.