Skinny Pumpkin Cream Cheese Bread Recipe

Skinny Pumpkin Cream Cheese Bread Recipe

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.

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

Serves:

Ingredients

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

Instructions

Batter:

  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.

Cream Filling:

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

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

  3. 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.

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

  5. 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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