Pumpkin & Cream Bread Directions
- Preheat the oven to 350°F (175°C). Mist a 9×5” loaf pan with cooking spray and set aside.
Bread Layer:
- In a large bowl, combine the pumpkin, applesauce, egg, and one egg white.
- In a separate medium bowl, combine the flour, sugar, baking soda, cinnamon, and nutmeg, stirring until thoroughly mixed.
- Using an electric mixer, beat the wet ingredients in the first bowl together until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture until thoroughly combined. Set the bowl aside and rinse the beaters.
Cream Layer:
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In another large bowl, combine the cream cheese, sugar, egg white, flour, and vanilla extract.
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Using the electric mixer again, beat these ingredients together until smooth and well combined.
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Pour or spoon about half of the pumpkin bread mixture into the prepared loaf pan, spreading it across the bottom.
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Pour the cream mixture over the top of the pumpkin mixture, spreading it to create an even layer.
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Spread the remaining pumpkin bread mixture on top to cover the cream layer.
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Bake for about 40 minutes or until a toothpick inserted comes out clean. (Cooking times may vary; check earlier if your oven tends to cook faster.)
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Cool and remove from the pan. Store any leftovers in the refrigerator.
WW Points Calculation:
- Canned pumpkin (¾ cup): 0 pts
- Unsweetened applesauce (¼ cup): 0 pts
- Egg (1): 0 pts
- Egg white (1): 0 pts
- White whole wheat flour (¾ cup + 1 tbsp): 9 pts
- Sugar (½ cup): 12 pts
- Baking soda (½ tsp): 0 pts
- Cinnamon (¼ tsp): 0 pts
- Nutmeg (¼ tsp): 0 pts
Cream Filling:
- 1/3 less fat cream cheese (4 oz): 5 pts
- Sugar (2 tbsp): 2 pts
- Egg white (1): 0 pts
- White whole wheat flour (2 tsp): 1 pt
- Vanilla extract (½ tsp): 0 pts
Total Points: 29 pts
Servings: 10 slices
Per Serving: 2.90 points
Nutrition Information:
- Calories: 120
- Fat: 3g
- Protein: 3g
- Carbohydrates: 21g
- Sugar: 8g
- Sodium: 100mg
I'm waiting for your comments! Enjoy!
