Pumpkin Bread with Cream Cheese and Walnut Filling

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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
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Number of Servings: 24


    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

    8 oz fat free cream cheese
    1 egg white
    2 T sugar

    1/3 c chopped nuts (I used walnuts)
    1/4 c sugar
    1/4 c brown sugar
    1 T cinnamon


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.

Beat cream cheese, egg white and sugar. Spread evenly on top of bread mixture.

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.

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