Skinny Pumpkin Cream Cheese Breakfast Bread
Prep Time: 20 min | Cook Time: 35-40 min | Servings: 2 loafs (7 slices each loaf) 14 servings | Difficulty: Easy
A delicious and moist pumpkin cream cheese bread with half of the calories!
1-1/2 c. pureed pumpkin
1⁄2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2⁄3 c. whole wheat flour
1⁄2 c. Stevia Cup for cup sweetener (I used Pyure)
1⁄2 c. granulated sugar1 t. baking soda
1⁄2 t. ground cinnamon1/2 t. ground nutmeg
8 oz. fat free cream cheese
1⁄4 c. Stevia cup for cup sweetener
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Spray with Pam 2, 8x4x2′′ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 35-40 minutes, or until a toothpick inserted comes out clean. Don’t over bake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container. Make sure you completely cool before putting in airtight container or the bread will sweat.
Nutritional Info Per Slice: Makes 14 slices (7 per loaf) 124 Calories .6g Fat 5.7g Protein 23.6g Carbs
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