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+ servings
Servings: 12

Cream Cheese Filled Apple Bread Recipe

Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
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.
Cream Cheese Filled Apple Bread Recipe -slices of moist apple bread on a cutting board. The perfect slice and apples on the side.
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Ingredients

For the apple bread batter:

  • 2 eggs — large
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil — melted and cooled
  • 1/2 cup Greek yogurt
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 Gala apples — medium, peeled, cored and chopped
  • 1 tsp apple pie spice — or more, to taste
  • 2 cups flour

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

Other:

  • 2 tbsp chopped walnuts — for garnishing

Instructions

  1. Preheat oven to 350 F. Generously spray a 9x5 loaf pan with cooking spray. Set aside.

  2. 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.

  3. In a bowl, sift together flour, apple pie spice, baking soda, baking powder and salt. Set aside.


  4. Beat eggs and sugar for 1 minute, until combined. Add vanilla, coconut oil and beat to combine. Add yogurt, beat until combined.

  5. Add the dry ingredients and beat until just incorporated. Add in the apple slices and fold to combine.

  6. 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.

  7. 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.

  8. 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.

Course: Dessert
Cuisine: American

Nutrition Information

Calories: 326, Fat: 14g, Saturated Fat: 9g, Cholesterol: 62mg, Sodium: 234mg, Potassium: 157mg, Carbohydrates: 43g, Fiber: 1g, Sugar: 25g, Protein: 5g, Vitamin A: 330%, Vitamin C: 1.4%, Calcium: 59%, Iron: 1.4%