pumpkin cream cheese bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2/3 cup sugar1 egg1 cup canned pumpkin1 tbs pumpkin pie spice1/2 cup unsweetened almond milk1 tbs sugar free instant vanilla pudding mix3 1/2 oz cream cheese 1/2 tsp salt1 tsp baking soda2 cups gluten free rice flour
pre heat oven to 350
1.mix in one bowl.
egg,canned pumpkin,milk,cream cheese,and pumpkin pie seasoning.
2. In a bigger bowl mix
sugar, pudding,salt,baking soda, and flour.
3.slowly fold wet ingredients into dry making sure everything is mixed .
4. spray two bread loaf pans with no stick spray.
5. pour half the mixture into one pan the rest into the other.
6. slowly shake pans side to side to evenly distribute mixture.
7. cook at 350 around 40-50 min until you can poke a butter knife in top and have it come up clean.
Serving Size: makes 2 loafs each loaf 8-9 1in slices
Number of Servings: 18
Recipe submitted by SparkPeople user EATRICE20.
1.mix in one bowl.
egg,canned pumpkin,milk,cream cheese,and pumpkin pie seasoning.
2. In a bigger bowl mix
sugar, pudding,salt,baking soda, and flour.
3.slowly fold wet ingredients into dry making sure everything is mixed .
4. spray two bread loaf pans with no stick spray.
5. pour half the mixture into one pan the rest into the other.
6. slowly shake pans side to side to evenly distribute mixture.
7. cook at 350 around 40-50 min until you can poke a butter knife in top and have it come up clean.
Serving Size: makes 2 loafs each loaf 8-9 1in slices
Number of Servings: 18
Recipe submitted by SparkPeople user EATRICE20.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 2.4 g
- Cholesterol: 16.3 mg
- Sodium: 210.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
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