Pumpkin Cream Cheese Bread – (lightened up)

My sister is on the other side of the country. I’m on the SE coast and she’s on the NW. We don’t get to stay in touch as much as I’d like but today she shared a recipe on FB that she’d come across and I actually had all the ingredients. She rushed out and got what she needed to make it herself and we both tried it out.

It was fabulous. My 23 month old, husband and myself loved it. My oldest has holed up in her room and missed out and my 5 year old decided she didn’t like the cheesy part. I’m sharing with you the recipe but with a tip. The recipe suggests to cook it for 25 minutes or so but I ended up cooking ours for 45 minutes and my sister cooked hers for around 50 minutes. I think 25 minutes would be ideal for the smaller loaf pans or even muffins, but my sister and I each used larger loaf pans. Here’s how mine turned out and the recipe. Great for Thanksgiving dessert or pre-dinner snack. 😉

Made mine in two loaf pans.

Made mine in two loaf pans.

This may be a new family favorite instead of the pumpkin cheesecake I've been making.

This may be a new family favorite instead of the pumpkin cheesecake I’ve been making.

Yields 8

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 tsp baking soda
2 tsp 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

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s