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Cream Cheese Filled Apple Bread Recipe – sweet and flavorful apple bread with a cheesecake layer in the middle. Topped with walnuts. Moist, packed with warm spices, great for fall, with a cup of coffee or tea.
It is time for another cream cheese filled bread – and this time we are using apples in it. I tried to make this Cream Cheese Filled Apple Bread Recipe a little healthier, as much as I possibly could, but still keep it fluffy, moist and delicious.
This Cream Cheese Filled Apple Bread has turned into one of our favorite breakfast items lately.
The reason why? Every time I decide to experiment with a cream cheese filled sweet bread, it takes a few tries to get the recipe work.
These cakes are tricky and make sure you look through my recipe notes and suggestions.
I’ve shared similar recipes recipes- Cream Cheese Filled Banana Bread With Coconut Oil, Cream Cheese Filled Pumpkin Bread and Peanut Butter Cake With Cream Cheese Layer. I’m aware of the issues that may occur, while making one of these.
- The biggest issue – under baked bread. This Cream Cheese Filled Apple Bread requires some extra time to bake than most apple bread recipes.
- Another issue – the cheesecake layer sinking to the bottom. Not fun! This is why I had to come up with apple bread batter, that is thick enough to hold the cheesecake layer, but still moist, fluffy and perfectly baked.
- This is important ! I can’t stress it enough – after baking your Cream Cheese Filled Apple Bread, let it cool inside the pan (very important – do not take out!), because the layers might separate, while the bread it still too hot! It has happened to me. I needed to let you know. Let the bread cool inside the pan for 30 minutes, at least, then carefully take out and let it cool completely on a wire rack.
- The Cream Cheese Filled Apple Bread today is not the perfect example, but I really like the cheesecake layer to look like a layer, not a “smile”. Look at the photos. But after so many tries, this is the bread I got time to take photos of, and the layer doesn’t look even at all, but it is still cool and tasty, and did not sink.
- I also suggest that you prepare the cream cheese layer first, put it in a piping bag or zip lock bag and refrigerate for 10 minutes. This helps with spreading it over the layer of bread butter.
This Cream Cheese Filled Apple Bread is made with yogurt and coconut oil, that made it extra moist.
I used Gala apples, but Granny Smith could be used instead.
The bread batter and cheesecake layer batter are pretty simple to make.
Topped with chopped walnuts for decoration and extra crunch.
If you love apples and cheesecake, you should try this Cream Cheese Filled Apple Bread. It is just perfect for fall!
Cream Cheese Filled Apple Bread Recipe
For the apple bread batter:
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg, large
- 1/2 tsp vanilla extract
- 1 tbsp flour
- 2 tbsp chopped walnuts, for garnishing
- Preheat oven to 350 F. Generously spray a 9x5 loaf pan with cooking spray. Set aside.
- Prepare the cheesecake layer, by mixing the cream cheese, sugar, flour, vanilla and egg until smooth. Pour into a piping bag or zip lock bag and refrigerate for 10 minutes.
- In a bowl, sift together flour, apple pie spice, baking soda, baking powder and salt. Set aside.
- Beat eggs and sugar for 1 minute, until combined. Add vanilla, coconut oil and beat to combine. Add yogurt, beat until combined.
- Add the dry ingredients and beat until just incorporated. Add in the apple slices and fold to combine.
- Pour 1/2 of the bread batter into the pan. Smooth the top. Add the cheesecake layer, by carefully piping it over the bread layer, leaving about 1 cm around the edges. Carefully top with the remaining bread batter. Top with walnuts.
- Bake for 60-70 minutes, until cooked, and toothpick inserted into the bread layer comes out clean. The cheesecake layer will be soft, until it is completely cooled. You can tent with foil, about half way through, to prevent the top from burning.
- Remove from the oven and let the bread cool for at least 30 minutes, inside the pan. Then carefully take out and let it cool on a wire rack completely. Slice and serve. Keep refrigerated for a week.
Nutrition information is automatically calculated, so should only be used as an approximation.
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