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Pumkin and Cream Bread Recipe

   
 

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     Pumkin and Cream Bread

Category   Beverages
Sub Category   Low-fat
Servings   2 loaves

Ingredients
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 egg
3 egg whites
1 cup flour
2/3 cup whole wheat flour
1 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
 
1/2 tsp nutmeg
Filling- 8 oz. reduced fat cream cheese
1/4 cup sugar
1 Tbsp flour
2 egg whites
1 tsp vanilla

Instructions
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 flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture. For the cream cheese filling- Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
Grease 2 8x4x2 inch loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter. 4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.


Originally Submitted
5/1/2012





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