Cream Cheese Pumpkin Bread

Sue H Recipe

By Sue H Soos

I love pumpkin roll...but I always seem to have a problem rolling it up. It also takes so long to make especially for me.

This bread is really a good substitute and taste great. It is a Kraft recipe that I changed just a bit. I love the idea that you can also add cherries or nuts and look forward to adding these additional items.

The picture is from Kraft and I am sure if you try it you will enjoy it.


Recipe Rating:
 1 Rating
Serves:
16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
pumpkin
2 c
granulated sugar
3/4 c
brown sugar
4
egg whites
1/2 c
fat free milk
1/4 c
canola oil
2 c
flour
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
salt
8 oz
cream cheese softened
1/2 tsp
cinnamon
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350 degrees. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white and 1/2 tsp cinnamon with whisk until well blended.
2
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
3
Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Cream, #cheese, #pumpkin