How To Make Skinny Pumpkin Cream Cheese Bread
The goodness of fall flavors is incorporated in this soft and moist pumpkin cream cheese bread for a heavenly blend of warm, sweet, and creamy hints.
Serves:
Ingredients
For Batter:
- 1½cuppumpkin,pureed
- ½cupunsweetened applesauce
- 1whole egg
- 3egg whites
- 1cupall purpose flour
- ⅔cupwhole wheat flour
- ½cupstevia,for cup sweetener
- ½cupgranulated sugar
- 1tspbaking soda
- ½tspground cinnamon
- ½tspground nutmeg
For Cream Filling:
- 8ozreduced fat cream cheese
- ¼cupgranulated sugar
- 1tbspall purpose flour
- 2egg whites
- 1tspvanilla extract
Instructions
Batter:
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With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg.
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Slowly mix the flour mixture into the pumpkin mixture.
Cream Filling:
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Beat the cream cheese, sugar, vanilla, egg whites, and flour until creamy and smooth.
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Grease 2 8x4x2-inch loaf pans. Divide half of the batter between the two pans.
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Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
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Bake in a 350 degree F oven for about 40 minutes, or until a toothpick inserted comes out clean.
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Cool and remove from pans. Store in the refrigerator in an airtight container.
Nutrition
- Calories: 294.91kcal
- Fat: 10.75g
- Saturated Fat: 5.75g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.69g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 55.82g
- Fiber: 1.91g
- Sugar: 21.95g
- Protein: 7.45g
- Cholesterol: 51.18mg
- Sodium: 297.15mg
- Calcium: 45.14mg
- Potassium: 215.07mg
- Iron: 1.58mg
- Vitamin A: 205.20µg
- Vitamin C: 5.20mg
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