A delicious combination of pumpkin spice and cheesecake makes my Pumpkin Cream Cheese Bread the ideal fall breakfast or dessert bread recipe!
Equipment
Hand Mixer
Loaf Pans
Ingredients
Pumpkin Bread Batter
115 ounce-canpumpkin
1/2cupoil or substitute with unsweetened applesauce as a Skinny Swap
2eggs
1boxspice cake mix or yellow cake mixdry mix only
1/2cupbrown sugardark
1tspbaking soda
1/2tspcinnamon
1tsppumpkin pie spiceground
1/2tspnutmegground
Cream Cheese Filling
8ozregular cream cheeseor substitute with 1/3 less fat cream cheese
1/2cup sugar or (substitute with 3 tbsp agave nectar, stevia, or sweetener of choice)
1tbspwhite flour or (substitute with whole wheat flour)
1egg
1/3cup sour cream or substitute with reduced-fat sour cream
1 tspvanilla extract
Instructions
Preheat oven to 350ºF.
Pumpkin Bread Batter Directions
With an electric mixer, beat the pumpkin, oil or applesauce, and eggs, on medium speed until smooth. In a separate bowl, combine the dry cake mix, sugar, baking soda, cinnamon, pumpkin pie spice, and nutmeg. Slowly mix the dry mixture into the pumpkin mixture.
Cream Cheese Filling Directions
Beat the cream cheese, sugar (or agave, stevia, or other sweeteners), flour, egg, sour cream, 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 35-40 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.
Notes
Per Serving: (1 slice) calculated using lightened-up substitutions and Skinny Swaps Calories: 150 Calories from fat: 12 Fat: 2g Saturated Fat: 1g Cholesterol: 12mg Sodium: 393mg Carbohydrates: 32g Fiber: 2g Sugar 18g Protein: 6g WWP+: 4 SmartPoints: 6