Very Low Fat/Sugar Pumpkin Cheesecake Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 137.7
  • Total Fat: 3.3 g
  • Cholesterol: 20.1 mg
  • Sodium: 146.1 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Very Low Fat/Sugar Pumpkin Cheesecake Bread calories by ingredient
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Number of Servings: 16


    Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup), 3 serving (remove)
    Mott's Applesauce, Natural (unsweetened), 4 oz snack cup, 111 grams (remove)
    Egg, fresh, whole, raw, 1 large (remove)
    Egg white, fresh, 5 large (remove)
    *Flour, white, 1 cup (remove)
    *Whole Wheat Flour, .6 cup (remove)
    Stevia in the Raw, 12 serving (remove)
    Granulated Sugar, .5 cup (remove)
    Baking Soda, 1 tsp (remove)
    Cinnamon, ground, .5 tsp (remove)
    Nutmeg, ground, .5 tsp (remove)

    Low fat cream cheese, 1 cup (remove)
    Vanilla Extract, 1 tsp (remove)
    *Flour, white, .06 cup (remove)
    Granulated Sugar, .25 cup (remove)


Mix all wet ingredents well. Blend all dry ingredients and add slowly to wet. Mix cream cheese fllling together well. Pour 1/4 of the pumpkin mixture into the bottom of 2 loaf pans - spread 1/2 of the cream cheese mixture on top then the rest of the pumpkin mixture. Bake at 350 for 40 min.

Serving Size: Makes 2 loaves - 8 slices each

Number of Servings: 16

Recipe submitted by SparkPeople user BARKOCYM.

TAGS:  Desserts |

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