pumpkin cream cheese bread
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of pumpkin cream cheese bread calories by ingredient
Introduction
Pumpkin pie bread that is a low cal gluten free bread. Pumpkin pie bread that is a low cal gluten free bread.Number of Servings: 18
Ingredients
-
2/3 cup sugar
1 egg
1 cup canned pumpkin
1 tbs pumpkin pie spice
1/2 cup unsweetened almond milk
1 tbs sugar free instant vanilla pudding mix
3 1/2 oz cream cheese
1/2 tsp salt
1 tsp baking soda
2 cups gluten free rice flour
Tips
there will be some cream cheese lumps when you are mixing the batter that is okay it helps give it the texture of pumpkin pie.
Directions
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.