Skinny Pumpkin Cream Cheese Bread

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I have a weakness for bread. And bread is one of the worst things for you and so high in carbs. This bread turned out fantastic for being lower in calories! But is it any good? It is delicious! And you would never know that you use applesauce and wheat flour in it. It didn’t last long in our house, it was too yummy!

Skinny pumpkin cream cheese bread sliced into one inch slices with white pumpkins all around.


Skinny Pumpkin Cream Cheese Bread

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings 8 people

A delicious a moist pumpkin cream cheese bread with half of the calories!

Course Dessert, Snack
Cuisine American



  • 1-1/2 cup pureed pumpkin
  • 1/2 cup unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 cup Stevia Cup For Cup sweetener
  • 1/2 cup granulated sugar1 t. baking soda
  • 1/2 teaspoon ground cinnamon1/2 t. ground nutmeg

Cream filling:

  • 8 ounces reduced fat cream cheese
  • 1/4 cup granulated sugar
  • 1 Tablespoon all-purpose flour
  • 2 egg whites
  • 1 teaspoon 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.

Nutrition Facts

Serves: 8

Calories207kcal (10%)Carbohydrates43g (14%)Protein8g (16%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol36mg (12%)Sodium2226mg (93%)Potassium204mg (6%)Fiber2g (8%)Sugar10g (11%)Vitamin A2569IU (51%)Vitamin C1mg (1%)Calcium55mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Leave a reply
    1. I have since changed it so that it doesn’t say the exact calories hoping I wouldn’t receive further comments. Also it makes 2 loaves, not one.

  1. Hello,
    I want to make this recipe using granulated sugar, no substitutes. Would you please tell me the measurements for it? I know it won’t be considered ‘skinny’ bread and that’s okay. Love your recipes.
    Thanks, Kathy Rea

  2. Can any of your recipes be eaten by a Diabetic? Carb counts and sugar counts, otherwise Nutrition labels would be appreciated if possible.

  3. Hi. I’m hoping the sodium amount is a misprint. Says over 2,000 mg. Doesn’t look like any actual sodium/salt is added. I know there’s a lot of sodium in the other items, but it still seems too high.

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