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Skinny Pumpkin Cream Cheese Bread Recipe

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This recipe for Skinny 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:  
BATTER:
1-1/2 c. pureed pumpkin
½ c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
⅔ c. whole wheat flour
½ c. Stevia
½ c. granulated sugar
1 tsp. baking soda
½ tsp. ground cinnamon1/2 t. ground nutmeg

CREAM FILLING:
8 oz. reduced fat cream cheese
¼ c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 tsp. vanilla extract
Directions:
Directions:
For the Batter: 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.

CREAM CHEESE FILLING:
Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth. Grease 2 8x4x2″ 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 350º oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t over bake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

 

 

 

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