Pumpkin Pie Bread

Cream Cheese Filling:

8 ounce package full fat cream cheese, room temperature

1/3 cup sugar

1 large egg

8 ounce package full fat cream cheese, room temperature

1/3 cup Pure Cane Sugar

1 large egg

Pumpkin Bread:

3 1/2 cups Wholewheat flour ( I used spelt)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves (optional)

1/2 cup chopped walnuts (optional)

1/2 cup  chocolate chips

4 large eggs

1 cup coconut sugar or other natural sweetener ( can use Pure Cane sugar)

1 cup unsalted butter- melted and cooled to room temperature

2 cups pure pumpkin puree

1/2 cup water

1 teaspoon pure vanilla extract

Makes 2 loaves.

Preheat the oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract.Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Strawberry Shortcake Pancakes

1/3 Cup flour ( spelt, wholewheat or white)
2/3 tspn Baking powder
1 Tbspn Natural sweetener ( coconut sugar, stevia or regular sugar if preferred )
1 tspn Pure Vanilla extract
1 Tbspn Coconut Oil ( can also use safflower or sunflower)
2 Tbspn Rolled oats
1/8 tspn Salt
1/3 Cup Milk of choice
1/2 Cup chopped Strawberry's
Top with a fresh cream or creamy sauce of choice....
Recipe from www.chocolatecoveredkatie.com , you will find lots more healthy dessert recipes here too!!!

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.