Dessert

Very Low Fat/Sugar Pumpkin Cheesecake Bread is for Dessert.

Very Low Fat/Sugar Pumpkin Cheesecake Bread takes 15 minutes to prepare.

Very Low Fat/Sugar Pumpkin Cheesecake Bread takes 40 minutes to cook.

Very Low Fat/Sugar Pumpkin Cheesecake Bread makes 16 servings.

The ingredients for Very Low Fat/Sugar Pumpkin Cheesecake Bread are:

Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup), 3 serving (remove)
Mott's Applesauce, Natural (unsweetened), 4 oz snack cup, 111 grams (remove)
Egg, fresh, whole, raw, 1 large (remove)
Egg white, fresh, 5 large (remove)
*Flour, white, 1 cup (remove)
*Whole Wheat Flour, .6 cup (remove)
Stevia in the Raw, 12 serving (remove)
Granulated Sugar, .5 cup (remove)
Baking Soda, 1 tsp (remove)
Cinnamon, ground, .5 tsp (remove)
Nutmeg, ground, .5 tsp (remove)

Low fat cream cheese, 1 cup (remove)
Vanilla Extract, 1 tsp (remove)
*Flour, white, .06 cup (remove)
Granulated Sugar, .25 cup (remove)

Here is how you make Very Low Fat/Sugar Pumpkin Cheesecake Bread:

Mix all wet ingredents well. Blend all dry ingredients and add slowly to wet. Mix cream cheese fllling together well. Pour 1/4 of the pumpkin mixture into the bottom of 2 loaf pans - spread 1/2 of the cream cheese mixture on top then the rest of the pumpkin mixture. Bake at 350 for 40 min.Serving Size: Makes 2 loaves - 8 slices eachNumber of Servings: 16Recipe submitted by SparkPeople user BARKOCYM.

The nutritional information for Very Low Fat/Sugar Pumpkin Cheesecake Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 137.7

• Total Fat: 3.3 g
• Cholesterol: 20.1 mg
• Sodium: 146.1 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 1.8 g
• Protein: 5.0 g