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Sunday, November 24, 2013

Pumpkin Cream Cheese Bread - (lightened up)

Pumpkin Cream Cheese Bread - (lightened up)

Yields 8 mini loaves (or 2 larger loaves)

A lightened up Pumpkin Cream Cheese bread that everyone will love!!

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling

8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla


Preheat oven to 350

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 pans

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

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

♥´¯`*•.¸¸♥ Calories: 324 - Total Fat: 2.8 g - Saturated Fat: 1 g - Trans Fat: 0 g - Cholesterol: 85.2 mg - Sodium: 397.4 mg - Total Carbs: 65.2 g - Dietary Fiber: 2.5 g - Sugars: 42.7 g - Protein: 10.4 g


as seen on and copied from facebook

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