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Pumpkin Cream Cheese Bread Recipe

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This recipe for Pumpkin Cream Cheese Bread is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BREAD:
2 c. canned pumpkin
3 eggs
1 egg whites
1 1/2 c. flour
1/2 c. white sugar
3/4 c. brown sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice

CREAM CHEESE FILLING:
8 oz. reduced fat cream cheese (room temperature or softened slightly)
4 T. sugar
1 egg
2 tsp. flour
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 350º. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray.

BREAD LAYERS:

In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth. In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice. Slowly add the dry ingredients into the wet mixing until just smooth, set aside

CREAM CHEESE LAYER:

In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth.

BREAD ASSEMBLY:

Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10-15 minutes and then remove from the pans.

Notes:
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf.

 

 

 

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