Skinny Pumpkin Cream Cheese Bread Recipe

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Lynn Published: April 28, 2021 Modified: June 17, 2021
Skinny Pumpkin Cream Cheese Bread Recipe

How To Make Skinny Pumpkin Cream Cheese Bread

The goodness of pumpkin is incorporated in this soft and moist cream cheese bread. This fall-inspired treat has a heavenly combination of flavors.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



For Batter:

  • cuppumpkin,pureed
  • ½cupunsweetened applesauce
  • 1whole egg
  • 3egg whites
  • 1cupall purpose flour
  • cupwhole 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


  1. 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.

  2. Slowly mix the flour mixture into the pumpkin mixture.

  3. Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

  4. Grease (2) 8x4x2-inch loaf pans. Divide half of the batter between the two pans.

  5. 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.

  6. Bake in a 350 degree F oven for about 40 minutes, or until a toothpick inserted comes out clean.

  7. Cool and remove from pans. Store in the refrigerator in an airtight container.


  • 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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