Pumpkin Bread with Cream Cheese and Walnut Filling
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 119.1
- Total Fat: 1.3 g
- Cholesterol: 1.6 mg
- Sodium: 147.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.1 g
View full nutritional breakdown of Pumpkin Bread with Cream Cheese and Walnut Filling calories by ingredient
Number of Servings: 24
Ingredients
-
Bread:
1 c pumpkin
1/2 c sugar
1/2 c brown sugar, packed
3 egg whites
1/2 c milk (I used unsweetened vanilla almond milk)
1/4 c plain fat free yogurt
2 1/2 t baking powder
1 T pumpkin pie spice
1/4 t salt
1 c all-purpose flour
1 c whole wheat flour
Filling:
8 oz fat free cream cheese
1 egg white
2 T sugar
Topping:
1/3 c chopped nuts (I used walnuts)
1/4 c sugar
1/4 c brown sugar
1 T cinnamon
Directions
Preheat oven to 350
For bread:
Mix pumpkin, sugars, egg whites, milk, yogurt. Add baking powder, pumpkin pie spice, salt and flours - stir until just moistened.
Spray a 9x5x3 loaf pan with non-stick cooking spray. Pour half of the mixture into the pan and make sure it is level.
Filling:
Beat cream cheese, egg white and sugar. Spread evenly on top of bread mixture.
Topping:
Mix nuts, sugars and cinnamon. Reserve about 2-3 tablespoons. Sprinkle evenly on top of cream cheese mixture.
Top with the second half of the bread mixture. Sprinkle the reserved topping on top.
Bake 60-65 minutes, until it passes the toothpick test. Cool in pan 10 minutes, then on wire rack. Let it cool completely before cutting.
Makes 24 servings (half slice - it is very rich!)
Number of Servings: 24
Recipe submitted by SparkPeople user JKAPLAN86.
For bread:
Mix pumpkin, sugars, egg whites, milk, yogurt. Add baking powder, pumpkin pie spice, salt and flours - stir until just moistened.
Spray a 9x5x3 loaf pan with non-stick cooking spray. Pour half of the mixture into the pan and make sure it is level.
Filling:
Beat cream cheese, egg white and sugar. Spread evenly on top of bread mixture.
Topping:
Mix nuts, sugars and cinnamon. Reserve about 2-3 tablespoons. Sprinkle evenly on top of cream cheese mixture.
Top with the second half of the bread mixture. Sprinkle the reserved topping on top.
Bake 60-65 minutes, until it passes the toothpick test. Cool in pan 10 minutes, then on wire rack. Let it cool completely before cutting.
Makes 24 servings (half slice - it is very rich!)
Number of Servings: 24
Recipe submitted by SparkPeople user JKAPLAN86.