Pumpkin Cream Cheese Bread for less than 200 calories per serving? A classic pumpkin bread recipe made better with a wonderful swirl of cheesecake filling throughout will become a new fall favorite! Is it calling your name yet? This recipe yields two loaves of delicious bread at 8 slices per loaf. Enjoy its swirly, creamy goodness!
Cream cheese and pumpkin seem to be a match made in heaven. If you love the combination as much as I do, then you will adore my pumpkin donuts that have a light cream cheese glaze.
Pumpkin Cream Cheese Bread
If you are like me, the first hint of a cool breeze tells me it is time for all things pumpkin spice. Yes, I am the one lining up for that famous latte as soon as it launches. However, I much prefer having a homemade treat at home that I know is lower in fat and calories but still just as delicious. That is why I created this pumpkin cream cheese bread. Why pay so much at the coffee shop when I can enjoy it at home and healthier?!
Can I freeze this moist pumpkin bread recipe?
Yes! One of my favorite things about this recipe is how it is perfect to make in large batches and freeze for later. Since this recipe for pumpkin cream cheese bread actually makes two loaves, you may need to freeze one of them if you don’t have a large family who will eat it all within a few days.
The recipe is good for 2-3 days when stored in an airtight container on the counter. It is good for 5-7 days when refrigerated, and up to 4 months when frozen.
To freeze this bread, allow it to cool completely, then wrap in plastic wrap and place inside a freezer storage bag that has been dated and labeled. If you feel like you would rather have single servings to grab from the freezer, just slice it once cooled, and wrap each slice in plastic wrap before adding to the freezer bag.
Can I turn this into pumpkin cream cheese muffins
I love that this recipe is versatile enough to make into muffins. It is a bit easier to just pour into a loaf pan, but if you are serving to guests or taking to an event, muffins are easier to share. Just follow the same general directions of pouring half the batter into muffin cups, then place a spoon of the cream cheese mixture into each muffin. Top with a bit more of the pumpkin mixture and use a toothpick to swirl.
Want another muffin for your menu? Make my 4 ingredient pumpkin spice muffin for a simple addition to your breakfast treat menu.
Ingredients for pumpkin bread with cream cheese filling
- Pumpkin puree
- Unsweetened applesauce
- Spice cake mix
- Brown sugar
- Baking soda
- Low-fat cream cheese
- Agave nectar
- Whole wheat flour
How to make pumpkin cream cheese bread
Start by gathering and measuring all of your ingredients. Having everything ready and on hand when you need it makes it much easier to manage as you prepare this recipe. You will also want to prepare your loaf pans with nonstick spray and preheat your oven as directed.
You will need two bowls as the batter and the cream cheese filling are made separately. While you are mixing the batter, make sure your cream cheese is out to soften. This makes it easier to blend and make a smooth mixture.
Combine the ingredients for your pumpkin bread and mix with a hand or stand mixer until smooth. Pour half of the batter into each prepared loaf pan. Next, you will mix together the cream cheese filling, and pour half of it into each loaf pan.
Use a knife or toothpick to swirl the mixture into the pumpkin bread batter and then bake as directed.
Want a more traditional pumpkin dessert? Make my Healthy Pumpkin Pie Recipe.
Pumpkin Cream Cheese Bread
- Hand Mixer
- Loaf Pans
Pumpkin Bread Batter
- 1 1/2 cups pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 egg
- 3 egg whites
- 1 box spice cake mix dry mix only
- 3 tbsp brown sugar dark
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves ground
- 1/2 tsp nutmeg ground
Cream Cheese Filling
- 8 oz 1/3 less fat cream cheese
- 2 tbsp agave nectar
- 1 tbsp stevia
- 1 tbsp whole wheat flour
- 2 egg whites
- 1 tsp vanilla extract
- Preheat oven to 350ºF.
Pumpkin Bread Batter Directions
- With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the dry cake mix, sugar, baking soda, cinnamon, cloves, and nutmeg. Slowly mix the dry mixture into the pumpkin mixture.
Cream Cheese Filling Directions
- Beat the cream cheese, agave, stevia, flour, egg whites, and vanilla until creamy and smooth.
How to prepare for the oven
- Lightly grease two 9-inch loaf pans. Divide half of the cake batter between the two pans. Pour half of the cream filling in one pan and the other half in the second pan and smooth with the back of a spoon.
- Using a knife, swirl the filling around the pan.
- Bake until a toothpick inserted comes out clean, about 40 minutes. Don’t over-bake or your bread will be dry on the edges. Cool and remove from pans. Cut each loaf into 8 slices. Store in the refrigerator in an airtight container.