Skinny Pumpkin Cream Cheese Bread
1-1/2 cups pureed pumpkins
1/2 cup unsweetened applesauce
1 whole egg
3 egg whites
1 cup flour
2/3 cup whole wheat flour
1/2 cup Stevia
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
nutmeg
CREAM CHEESE FILLING:
1 (8-ounce) package cream cheese
1/4 cup sugar
1 tablespoon flour
2 egg whites
1 teaspoon vanilla extract
Directions:
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.
For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
Grease 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.
Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges.
Cool and remove from pans. Store in the refrigerator in an airtight container.
Slowly mix the flour mixture into the pumpkin mixture.
For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
Grease 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.
Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges.
Cool and remove from pans. Store in the refrigerator in an airtight container.