Infused Pumpkin Cream Cheese Loaf


    Pumpkin Bread

    • 1 2/3 cups of cannaflour (see #41cBlog for recipe)
    • 3/4 cup granulated sugar
    • 3/4 cup dark brown sugar you can use light brown sugar, but it will alter the flavor
    • 1 tsp baking soda
    • 3/4 tsp Salt
    • 2 tbsp pumpkin pie spice this will be spicy, if you want less cinnamon/ginger and a sweeter flavor use 1 tbsp
    • 1/4 tsp ground cloves
    • 2 whole eggs
    • 1 cup pumpkin puree
    • 1/2 cup canola oil
    • 1/2 cup water
    • 1 tsp vanilla bean paste

    Cream Cheese Filling

    • 1/4 cup granulated sugar
    • 1 whole egg
    • 4 ounces cream cheese
    • 3 tbsp cannaflour (see #41cBlog for recipe)
    • 1 tsp vanilla bean paste


    1. Preheat the oven to 350 degrees. Spray 9×5 loaf pan with non-stick baking spray and set aside.
    2. Combine the first seven ingredients in a large mixing bowl. Mix well breaking up any lumps.
    3. In another mixing bowl, combine the next 5 ingredients. Mix well until mixture is fully combined
    4. Pour the wet ingredients into the dry ingredients slowly and mix until smooth. Set aside.
    5. Add the cream cheese filling ingredients to a mixing bowl and, using a hand mixer, beat until smooth. Set aside.
    6. Pour half of the pumpkin bread mixture into greased loaf pan. Add the cream cheese filling, spreading it out into a thin layer. Pour the remaining pumpkin mixture and smooth out batter to fully cover the cream cheese layer.
    7. Bake for 60-65 minutes. When your cake tester (or toothpick) comes out clean after insertion the bread is done. Remove from oven and allow to cool for 20-30 minutes. Remove from pan and place on cooling rack until fully cooled. Slice and enjoy!

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