Pumpkin Cream Cheese Bread


(my slice this morning!)
Yield: 2 loaves (14 slices each)

Ingredients for Batter:
1-1/2 cup pureed pumpkin
1/ 2 cup unsweetened applesauce
1 whole egg
3 egg whites
1 c. all purpose flour
2/3 cup whole wheat flour
1/2 cup Splenda or Stevia
1/2 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Ingredients for Filling:
8 oz. reduced fat cream cheese (I use fat free)
1/4 c. sugar
1 Tbsp all purpose flour
2 egg whites
1 t. vanilla extract

Preparation:
1. Preheat oven to 350 degrees.
2. For batter: with electric mister beat pumpkin, applesauce, egg, and egg whites on medium speed until smooth.
3.In another bowl combine flours, Stevia, sugar, baking soda, cinnamon, and nutmeg. Slowly add the flour mixture into the pumpkin mixture.
4. For cream cheese mixture: beat cream cheese, sugar, vanilla, egg whites, and flour until smooth. (beat on high)
5. Grease 2 loaf pans. Divide half the batter between two pans. Pour half of the filling into one pan then the other half into the second pan. Top both pans with remaining pumpkin batter.
6. Bake for about 40 minutes or until toothpick comes out clean. The bread will be pretty dense. Store in refrigerator.


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