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Skinny Pumpkin and Cream Bread

Written By Lina

Skinny Pumpkin and Cream Bread

1½ cups 100% pure pumpkin puree
½ cup unsweetened applesauce
1 egg + 3 egg whites
15.25-ounce box Betty Crocker® Super Moist Spice Cake Mix (dry mix only)
3 tablespoons dark brown sugar
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
Cream Filling:
8-ounce package 1/3 less fat cream cheese
2 tablespoons organic agave nectar
1 tablespoons stevia
1 tablespoon whole wheat white flour
2 egg whites
1 teaspoon vanilla


1 Preheat oven to 350º F.
2 For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the cake mix, sugar, baking soda, cinnamon, cloves and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
3 For the cream cheese filling: Beat the cream cheese, agave, stevia, flour, egg whites and vanilla until creamy and smooth.
4 Lightly grease two 9-inch loaf pans. Divide half of the cake batter between the two pans. Pour half of the cream filling in one pan and the other half in the second pan and smooth with the back of a spoon.
5 Using a knife, swirl the filling around the pan.
6 Bake in a 350º F oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t over bake or your bread will be dry on the edges. Cool and remove from pans. Cut each loaf into 8 slices. Store in the refrigerator in an airtight container.

Nutrition Information

Per Serving: (1 slice)
Calories: 150
Calories from fat: 12
Fat: 2g
Saturated Fat: 1g
Cholesterol: 12mg
Sodium: 393mg
Carbohydrates: 32g
Fiber: 2g
Sugar 18g
Protein: 6g

SmartPoints value : 6