Pumpkin and Cream Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Batter:1 1/2 cups canned pumpkin1/4 cup unsweetened applesauce1/4 cup vegetable oil1 whole egg3 egg whites1 cup flour3/4 cup oats, ground to a flour consistency3/4 cup Splenda1/4 cup sugar1 tsp baking soda1/2 tsp ground cinnamon1/2 tsp ground nutmegCream filling:4 oz. non fat cream cheese4 oz greek blended cream cheese2 Tbsp Splenda 2 Tbsp sugar1 Tbsp flour2 egg whites1 tsp vanilla extract
1. Preheat oven to 350 degrees. Lightly spray two 8x4x2 loaf pans with cooking spray and set aside.
2. In the bowl of a stand mixer, Combine the pumpkin, applesauce, oil, egg, and egg whites and beat on medium speed until smooth.
3. In a separate bowl, combine the flours, Splenda, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture, mixing after each addition. Set aside.
4. In a separate mixing bowl, combine the cream cheese, splenda, sugar, vanilla, egg whites and flour until creamy and beat with mixer until smooth.
5. Pour 1/4 of the pumpkin batter in each of the loaf pans, top with 1/2 of the cream cheese mixure and smooth over with the back of a spoon, and top with remaining 1/4 pumpkin batter.
6. Bake for 40 minutes or until a toothpick inserted in the center of each loaf comes out clean. Do not overbake. Bread should be stored in the refrigerator in an air tight container after cooling.
Serving Size: Yield: 2 loaves (12 slices each)
2. In the bowl of a stand mixer, Combine the pumpkin, applesauce, oil, egg, and egg whites and beat on medium speed until smooth.
3. In a separate bowl, combine the flours, Splenda, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture, mixing after each addition. Set aside.
4. In a separate mixing bowl, combine the cream cheese, splenda, sugar, vanilla, egg whites and flour until creamy and beat with mixer until smooth.
5. Pour 1/4 of the pumpkin batter in each of the loaf pans, top with 1/2 of the cream cheese mixure and smooth over with the back of a spoon, and top with remaining 1/4 pumpkin batter.
6. Bake for 40 minutes or until a toothpick inserted in the center of each loaf comes out clean. Do not overbake. Bread should be stored in the refrigerator in an air tight container after cooling.
Serving Size: Yield: 2 loaves (12 slices each)
Nutritional Info Amount Per Serving
- Calories: 82.7
- Total Fat: 3.1 g
- Cholesterol: 8.8 mg
- Sodium: 89.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.7 g
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