• Alexis

Maple Cream Cheese Pumpkin Apple Bread

You read that right. Maple. Cream Cheese. Pumpkin. Apple.... bread. I would love to take full credit for this recipe, but it was actually adapted from my FAVORITE baking cookbook:


Flour by Joanne Chang.


It came as a riff off of making entirely too many loaves of banana bread (if that is even a thing) and having an unopened can of pumpkin puree begging to be used. This was honestly a thrown together mix of ingredients in a hasty form of a thank you for someone who was helping me out with my car troubles... *cue loud WOMP WOMP sound*.


Anywho, the recipe came from "Flour's Famous Banana Bread". I added a few tweaks to make it true to my Diva essence, and it went a little something like this:



Maple Cream Cheese Pumpkin Apple Bread



For the bread:

1 1/2 cups unbleached, all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

1 cup + 2 tablespoons white sugar

2 eggs

1/2 cup canola oil

1 1/2 cups pumpkin puree

2 Tbsp vanilla greek yogurt

1 tsp vanilla extract

1 apple, diced (I used honey crisp)

1/2 cup walnuts, toasted and chopped


For frosting:

1 package cream cheese

1/2 cup powdered sugar

2 Tbsp butter

1 tsp vanilla extract

2 tbsp maple syrup



  1. Preheat oven to 325F. Spray a loaf pan with coconut oil.

  2. Put flour, baking soda, cinnamon, nutmeg and salt in a bowl and set aside.

  3. Whip together sugar and eggs on medium speed for 5 minutes until light and fluffy (use a stand or hand mixer for this).

  4. Slowly pour the oil in, being careful that it doesn't flatten the mixture you just created. Do this again with the pumpkin puree, greek yogurt, vanilla extract until well combined.

  5. Fold in diced apple and walnut pieces carefully, and then slowly incorporate the dry ingredients until combined. Do not deflate this masterpiece and do not over-mix.

  6. Pour into your oiled pan and bake for an hour or until browned and the cake holds its form when you press on it (you don't want your finger to sink in). If it's not done, stick it back in and continue to check on it every ~10 minutes or so.

  7. While your cake cools, whip cream cheese and butter together with a whip setting for 3-5 minutes until air is incorporated into it. Add vanilla extract and maple syrup and incorporate.

  8. Slowly add powdered sugar and whip for an additional 1-2 minutes until combined and airy. Let chill for 20 minutes.

  9. Once cake is completely cooled, top with icing and serve. Store in an airtight container or plastic wrap for up to 4 days. Or, slice into pieces and freeze individually to be thawed for up to two weeks!




Like I said, I can't fully take credit for this recipe. The tweaks I made ended up making this quite a delicious swap, though. Once I posted the picture of this bread, I had an influx of messages asking for the recipe. I kept pushing it off but realize there is no better time than right before thanksgiving to share it! Perfect for a last minute dessert idea to bring to your in-laws house and your friendsgiving gathering's alike!


As always, tag me on Instagram when you try it out, @ATBNutrition and use the #diningwithdiva hashtag!!


Xx, Alexis





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Atlantic City, NJ

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