Tuesday, March 6, 2012

Pumpkin and Cream Bread **

I found this one on Pinterest, and I made it because it was supposed to only be about 45 calories per slice.  Hubby loves pumpkin rolls, and since this was supposed to resemble one, I thought it was a good snack for him while he's dieting.  After making it, I read the reviews, and it's apparently closer to 100 calories per slice.  That's still a pretty decent calorie count for a snack, though. 
We really loved the flavor, but the bread never rose at all.  After reading all of the reviews, I saw that I should have just made it into one loaf instead of two and added some additional flour.  There's great potential here, but at this point, it needs so much work that it would probably be easier to just try a different recipe altogether.

(luckymommyto2boys ~ Amy ~ via SundayBaker)

1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

1. 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.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2" 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.
Yield: 2 loaves (14 slices each)

1 comment:

Casey Molina said...

Hey Amy! My name is Casey and I write for my High School's paper. I was wondering if you would mind me using this recipe in our November issue. The article is about simple sides for Thanksgiving. I would of course site your blog as my source! Please let me know, it would mean so much!