Pumpkin Cream Cheese Bread
Ingredients
For the Pumpkin Cream Cheese Bread Batter:
- 1-½ cups pumpkin puree
- ½ cup unsweetened applesauce
- 1 large egg
- 3 egg whites
- 1 box spice cake mix
- 3 tbsp. dark brown sugar
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. nutmeg
For the Cream Cheese Filling:
- 8-ounces 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
Instructions
To prepare the pumpkin bread batter:
- Pre-heat oven to 350ºF.
- Lightly grease two 9-inch loaf pans.
- With an electric mixer, on medium speed, beat the pumpkin, applesauce, egg, and egg whites 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.
To prepare the cream cheese filling:
- With an electric mixer, on medium speed, beat the cream cheese, agave, stevia, flour, egg whites, and vanilla until creamy and smooth.
To bake the pumpkin cream cheese bread:
- Divide half of the cake batter between the two pans.
- Pour half of the cream cheese filling in one pan and the other half in the second pan; smooth with the back of a spoon.
- Using a knife, swirl the filling around the pan.
- Place pan in pre-heated oven and bake until a toothpick, inserted in center, comes out clean; about 40 minutes.
- Don’t over-bake or your bread will be dry on the edges.
- Cool and remove from pans.
- Store in the refrigerator, or freeze, in an airtight container, until ready to serve.