Pumpkin Bread

Rev BJ Friley


This is 1 of my late wife's recipes. She was a member on Just A Pinch.com


Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album


★★★★★ 1 vote

Yields: 2 loaves
45 Min
Convection Oven



  • 6 oz
    cream cheese, reduced-fat
  • 1/4 c
  • 1 Tbsp
    all purpose flour
  • 2
    egg whites

  • 1 c
    pumpkin, canned or cooked
  • 1/2 c
    applesauce, unsweetened
  • 1
  • 2
    egg whites
  • 1 Tbsp
    canola oil
  • 1 2/3 c
    all purpose flour
  • 1 1/4 c
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground cloves
  • 1/3 c
    walnuts, chopped

How to Make Pumpkin Bread


  1. Preheat oven to 350 degrees F
  2. For Filling - Combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside
  3. In a mixing bowl - beat the pumpkin, applesauce, egg, egg whites, and oil
  4. In another mixing bowl - Combine the flour, sugar, baking soda, salt, cinnamon, cloves. Add this mixture to the pumpkin mixture
  5. Stir in walnuts
  6. Coat (2) 8in X 4in X 2in loaf pans with nonstick cooking spray
  7. Layer each loaf pan with filling and batter
  8. Top with remaining batter
  9. Bake at 350 degrees F for 40 - 45 minutes or until a toothpick inserted near the center comes out clean
  10. Cool for 10 minutes before removing from pans to wire rack to cool completely
  11. Refrigerate leftovers

Printable Recipe Card

About Pumpkin Bread

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American

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