Pumpkin Cheese Wheat Flour Quick Bread with Cranberries and Pecans

This fall treat is great for the whole family. Quick and easy to make with all sorts of festive goodness including cranberries and pecans.




Tip: Do not rush making this loaf, careful spooning of the cheese layer will result in a pretty wave throughout the loaf.

Prep Time: 25 minutes
Cook Time: 55 minutes
Makes: 1 loaf, 12 slices



¼ cup (60ml) plain or vanilla full fat yogurt
¼ cup (60ml) sugar
½ cup (125 mL) cream cheese
1 egg


In a small mixing bowl beat until smooth and creamy.


Bread Batter


1 ½ cups (375 mL) all purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground ginger
½ tsp (2 mL) cinnamon
½ tsp (2 mL) salt

¾ cups (175 mL) sugar
¼ cup (60 mL) molasses
½ cup (125 mL) canola oil
2 tsp (10 mL) vanilla
2 eggs
1 cup (250 mL) pumpkin puree (canned plain pumpkin)


Pre heat oven to 350°F (180°C). Grease and flour a 9x5inch (22x12cm) loaf pan.

In a mixing bowl combine flour, baking soda, cardamom , ginger, cinnamon and salt. In another larger bowl beat sugar, molasses, canola, vanilla , eggs and pumpkin puree. Gradually beat in dry ingredients until well blended and smooth.

Carefully spread ½ of the batter onto the bottom of the loaf pan. Slowly pour the cream cheese mixture over the batter and carefully smooth to the edges of the loaf pan. Fill pan with remaining batter.

Place rack in the middle of the oven and bake for 50 -55 minutes until loaf has cracked, and an inserted knife comes out clean. Cool and remove from pan. Cool completely before slicing.