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.
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.
Slowly mix the flour mixture into the pumpkin mixture.
Beat the cream cheese, sugar, vanilla, egg whites, and flour until creamy and smooth.
Grease 2 8x4x2-inch loaf pans. Divide half of the batter between the two pans.
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.
Bake in a 350 degree F oven for about 40 minutes, or until a toothpick inserted comes out clean.
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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