Pumpkin Cheese Cream Bread


Pumpkin Cream Cheese Bread – (lightened up) Yields 8 A lightened up Pumpkin Cream Cheese bread that everyone will love!! Prep Time – 20 min Cook Time – 25 min Total Time – 1 hr 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 Instructions Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9×5 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 Nutritional Info 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



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