Dessert

Pumpkin and Cream Bread is for Dessert.

Pumpkin and Cream Bread takes 15 minutes to prepare.

Pumpkin and Cream Bread takes 40 minutes to cook.

Pumpkin and Cream Bread makes 24 servings.

The ingredients for Pumpkin and Cream Bread are:

Batter:
1 1/2 cups canned pumpkin
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 whole egg
3 egg whites
1 cup flour
3/4 cup oats, ground to a flour consistency
3/4 cup Splenda
1/4 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg


Cream filling:

4 oz. non fat cream cheese
4 oz greek blended cream cheese
2 Tbsp Splenda
2 Tbsp sugar
1 Tbsp flour
2 egg whites
1 tsp vanilla extract

Here is how you make Pumpkin and Cream Bread:

1. Preheat oven to 350 degrees. Lightly spray two 8x4x2 loaf pans with cooking spray and set aside. 2. In the bowl of a stand mixer, Combine the pumpkin, applesauce, oil, egg, and egg whites and beat on medium speed until smooth. 3. In a separate bowl, combine the flours, Splenda, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture, mixing after each addition. Set aside.4. In a separate mixing bowl, combine the cream cheese, splenda, sugar, vanilla, egg whites and flour until creamy and beat with mixer until smooth. 5. Pour 1/4 of the pumpkin batter in each of the loaf pans, top with 1/2 of the cream cheese mixure and smooth over with the back of a spoon, and top with remaining 1/4 pumpkin batter.6. Bake for 40 minutes or until a toothpick inserted in the center of each loaf comes out clean. Do not overbake. Bread should be stored in the refrigerator in an air tight container after cooling.Serving Size:?Yield: 2 loaves (12 slices each)

The nutritional information for Pumpkin and Cream Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 82.7

• Total Fat: 3.1 g
• Cholesterol: 8.8 mg
• Sodium: 89.1 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.9 g
• Protein: 2.7 g

The dietary needs meet for Pumpkin and Cream Bread is Low Fat