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Pumpkin Cream Cheese Bread

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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.