Wednesday, November 27, 2013

Cheri's Pumpkin Cream Cheese Bread - (lightened up)




A lighter Version of Pumpkin Cream Cheese bread that everyone will love!! This bread is filled with a little creamy goodness and so moist too

What you Need:
2 cups canned pumpkin
3 eggs
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

How I make it:
Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick Spray

For the Pumpkin Bread Layer:
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside

For the Cream Cheese Layer:
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth

Bread Assembly:
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans

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