Sep 25, 2014

Pumpkin Cream Bread


  • 1½ cup pureed pumpkin (canned works)
  • ½ cup unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1⅔ cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
 Cream Filling:
  • 8 oz cream cheese
  • ¼ cup sugar
  • 1 Tbsp all-purpose flour
  • 2 egg whites
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Beat the pumpkin, applesauce, egg and egg whites with an electric mixer on medium speed until smooth.
  3. Add flour, Stevia, baking soda, cinnamon and nutmeg to the pumpkin mixture and mix well.
  4. In a separate bowl, beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
  5. Lightly coat two 9x5 loaf pans with nonstick cooking spray. Divide half of the pumpkin batter between the two pans.
  6. Pour half of the filling in one pan on top of the pumpkin mixture and the other half in the second pan and smooth with the back of a spoon.
  7. Top cream mixture in both pans with the remaining pumpkin batter.
  8. Bake for 55-65 minutes or until a toothpick inserted comes out clean.
  9. Place pans on a wire rack to cool for about 10 minutes. Remove bread from pans.
  10. Cut each loaf into 6 slices. One serving is 1 slices.
Nutritional Mumbo Jumbo Per Serving (1 slice):

Calories: 201
Fat: 7g
Carbohydrates: 29g
Fiber: 2g
Protein: 5g
WWP+: 5 points

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