This pumpkin bread is a fall favorite of ours!! It’s lower in fat than most out there and super yummy to boot! We love the cream cheese hidden inside… this pumpkin bread is moist and delicious. I found the recipe in a magazine while waiting at a doctors office a few years ago, the receptionist was super nice and photocopied the page for me! I honestly don’t remember which magazine it came from?? I slightly adapted this pumpkin bread recipe and have since lost the original but it’s a keeper. WOW!! you’re going to love this bread…
|Pumpkin Bread with Cream Cheese Filling|
Pumpkin Bread with Cream Cheese Filling
1 C canned pumpkin
1 C sugar
1/2 C brown sugar
3 egg whites
1/2 C milk
1/4 C canola oil
2 C flour
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
Preheat oven to 350 degrees. Spray a 9×5 bread pan. Set aside. Mix sugar and eggs; cream well. Add pumpkin and oil. Combine flour and baking powder, alternate dry mix and milk until combined. Add spices.
Cream Cheese filling
1 egg white
2 Tbsp sugar
1 package 1/3 fat cream cheese (neufchatel)
Cream together. Pour half of batter in loaf pan, layer in the filling, pour remaining batter on top. Bake at 350 degrees for 1 hour and 15 minutes. Cover with a foil tent at 1 hour so the top doesn’t get overly browned.
|Ingredients for pumpkin bread|
|Mix sugar and eggs; cream. Add pumpkin|
|Alternate dry mix|
|and milk until combined|
|In a small mixing bowl cream together egg white and sugar for filling|
|Add 1/3 fat cream cheese|
|Mix until creamy and lumps are gone. Filling’s ready!!|
|Pour half of batter into sprayed loaf pan|
|Spoon on cream cheese filling and attempt to make it even|
|Pour on the remaining batter. Bake 350 degrees for 1 hour and 15 minutes|
|Cover with a foil tent at about an hour so the top doesn’t get too browned|
|Let cool 10-15 minutes on a rack|
My kiddos call all the neighbor friends to come over for a taste of this pumpkin bread when it comes outta the oven!! It’s gotten a reputation of it’s own… give it a try, it’ll soon be a fall favorite of yours too!
- Pumpkin Bread:
- 1 C canned pumpkin
- 1 C sugar
- ½ C brown sugar
- 3 egg whites
- ½ C milk
- ¼ C canola oil
- 2 C flour
- 2½ tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- Cream Cheese filling:
- 1 egg white
- 2 Tbsp sugar
- 1 package ⅓ fat cream cheese (neufchatel)
- Preheat oven to 350 degrees.
- Spray a 9×5 bread pan. Set aside.
- Mix sugar and eggs; cream well.
- Add pumpkin and oil.
- Combine flour and baking powder, alternate dry mix and milk until combined.
- Add spices.
- Cream together ingredients.
- Pour half of batter in loaf pan, layer in the filling, pour remaining batter on top.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Cover with a foil tent at 1 hour so the top doesn’t get overly browned.
|AND don’t forget to lick the beater!! YUM!|