recipes

(Low Calorie) Pumpkin Cream Cheese Bread-At The Picket Fence (Low Calorie) Pumpkin and Cream Bread- adapted from Sunday Baker 2 loaves Batter: 1-1/2 cup pureed pumpkin 1/2 cup unsweetened applesauce 1 whole egg 3 egg whites 1 cup all-purpose flour 2/3 cup whole wheat flour (or all-purpose flour) 1/2 cup Cup For Cup sugar substitute 1/2 cup granulated sugar 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 t. ground nutmeg Cream filling 8 oz. reduced fat cream cheese (or regular cream cheese) 1/4 c. granulated sugar 1 T. all-purpose flour 2 egg whites 1 t. vanilla extract Batter: Beat together the pumpkin, applesauce, egg, and egg whites on medium speed with a hand mixer or in your stand mixer until smooth. In a separate bowl, combine flours, sugar substitute, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture. Cream Cheese Filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and all lumps are gone. 3. Grease 2 8x4x2" loaf pans. Divide half of the batter between both pans. Pour half of the filling in one pan and the other half in the second pan and smooth, covering entirely the bottom of layer of batter. Top with the remaining batter and smooth, covering entirely the cream cheese layer. 4. Bake in a 350 degree oven for approximately 40 minutes, or until a toothpick inserted comes out clean. Avoid overbaking. Cool completely. Store leftovers in refrigerator.