Pumpkin Baklava Loaf

using CorEats Pumpkin Bread & Muffin 

There are only a handful of recipes that transport me as quickly to my childhood as those special treats made during the holidays. Sure, sure this recipe is certainly beautiful to indulge in no matter what the time of year, but to me, Baklava is a confection that brings out the Christmas cheer in me. 

Now perhaps “Baklava” is Greek to you… do you see what I did there? Hahaha- Okay, okay, back to our dessert that is traditionally paired with an unmistakable airy and butter-brushed pastry: So I wondered how I might take a tasty tradition and transform it into a CorEats variation that rivaled its grain-ridden counterpart. I mean, why not!? 


Armed with my CorEats motto, I dove headlong into an easy to achieve, craving-smashing flavor, melting pot of Baklava meets pumpkin. And WHOA did the end result blow me away! Not only is the Baklava filling in this recipe seriously scrumptious, but it will easily become one of your new favorite pairings to all treats CorEats- Think Banana Bread and Muffin mix, Brownie mix, Chocolate Cupcake mix, AND as an addition to many of my recipe variations these mixes can make!

Shall we Baklava into the mix?


1 CorEats Pumpkin Muffin & Bread mix

Baklava Filling
1 cup assorted nuts, chopped (walnuts, pistachios, pecans, hazelnuts)*
1/4 cup sweetener (coconut, maple sugar, or monk fruit, to name a few)
4 Tbsp melted butter**
1/2 tsp cinnamon
½ tsp vanilla extract

*For best results you will want an assortment of nuts. If they are not chopped, pulse in a food processor until roughly chopped. You will want to measure them once chopped.

**Vegan or dairy butters both work wonderfully!
***For a fun twist, try using this baklava filling following the instructions below with CorEats Banana Bread. Also try topping your CorEats brownies with it, too!



1. Prepare your CorEats Pumpkin Bread mix per package instructions, including preheating oven and baking dish preparation. Set aside.

2. In a small bowl combine nuts, sweetener, and cinnamon.

3. Drizzle your melted butter and vanilla over the nut mixture, stirring until thoroughly combined. Set aside.

4. Pour half of your bread batter into the prepared baking dish.

5. Evenly distribute 1/2 of your baklava filling over the bread batter, reserving the remaining half for the top.

6. Top the baklava layer with the remaining pumpkin bread batter and smooth the top. 

7. Evenly sprinkle the remaining baklava filling over top of your bread batter.

8. With one pass, gently swirl the top layer into the batter

9. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. 
To keep from over-browning, you may wish to loosely lay a sheet of parchment paper or foil over the top of your loaf for the remaining 20 minutes.

10. Cool for easy slicing and ENJOY!



Leave a comment

Please note, comments must be approved before they are published