Thursday, February 12, 2015

Pumpkin Cream Cheese Bread~~Lightened Up



Yields 8 - Each mini loaf is 9 WW+ points

Prep Time - 20 min
Cook Time - 25 min
Total Time - 1 hr

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

Instructions
Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
Bread Layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Bread Assembly
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool for about 10-15 minutes and then remove from the pans

Notes:
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf

Nutritional Info:
Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg
Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g- By MJ

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