Skinny Pumpkin Cream Cheese Bread

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Skinny Pumpkin Cream Cheese Bread is a delicious healthier twist to a fall classic. Pumpkin and Cream Cheese were made to go together and putting them in bread form, just made it heavenly. This is one of those recipes that gives you all the flavor, richness and creaminess without all the guilt. Pumpkin season here we come!

Like I said, pumpkin and cream cheese were made to go together, don’t believe me? Try any of these other recipes and then see what I mean! Pumpkin Cream Cheese Truffles, Pumpkin Cream Cheese Snickerdoodles and Incredible Pumpkin Cake with Cream Cheese Whipping Cream.

 

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

Skinny Pumpkin Cream Cheese Bread

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!

Pumpkin Cream Cheese Bread Ingredients

A few special ingredients give this it’s incredible taste without all the calories.

Batter

  • Pureed pumpkin: Not to be confused with pumpkin pie filling
  • Unsweetened Applesauce: Gives sweetness and moisture
  • Egg: 1 large whole egg
  • Egg Whites: Helps create rise and lightness
  • Flour: All purpose Flour
  • Whole Wheat Flour: Adds fiber and protein
  • Stevia or another sweetener: Use a cup for cup sweetener
  • Sugar: Still need some sugar to create consistency
  • Baking Soda: Gives the bread rise
  • Cinnamon/Nutmeg: Must have spices with pumpkin

Cream Filling

  • Reduced Fat Cream Cheese: Using low fat reduces calories without compromising creaminess
  • Sugar: Helps create a bit of sweetness
  • Flour Gives it structure
  • Egg Whites: Helps to stabilize the cream cheese for cooking
  • Vanilla: Flavor enhancer

Making Skinny Pumpkin Cream Cheese Bread

A little bit of time is all it takes for this scrumptious bread. It’s so super easy to through together!

  1. Batter: With an electric mixer beat the pumpkin, applesauce, egg and egg whites till nice and smooth
  2. Dry: In a separate bowl combine the flour, Stevia, sugar, baking soda and spices.
  3. Mix: Gently fold in the flour mixture into the pumpkin mixture, till thoroughly combined.
  4. Cream Cheese: Beat the cream cheese, sugar, vanilla, egg whites and flour till creamy and smooth.
  5. Layer: In two greased 8x4x2 loaf pans divide half of the batter into each. Divide the cream cheese filling between the two and smooth with the back of a spoon. Top with the remaining batter.
  6. Bake: Bake for 40 min in a 350 degree oven or until a toothpick comes out clean.

Tips and Variations

There isn’t much to add to this amazing pumpkin cream cheese bread recipe but here are a few suggestions.

  • Spice: If you like a lot of flavor, double the cinnamon and nutmeg.
  • Toppings:  If you want to add some crunch you can top your bread with pumpkin seeds, or other nuts. If you don’t care about the calories make a crumb topping to go on top.
  • Layering: Don’t stress too much if you don’t cover all the cream cheese. It’ll still cook up beautifully.
  • Sugar alternatives: I really like the way Stevia bakes up, splenda is another one that does really well in baking. Experiment with your favorite alternative but be sure to do your homework and get the quantities correct. And remember using certain alternatives can change the consistency of the batter and so cooking times and results will vary.

Storing Pumpkin Cream Cheese Bread

Storing it correctly will keep this bread delicious for a longer time

  • Fridge: Because of the cream cheese in the bread you will need to keep the bread in the refrigerator in an airtight container. It will keep for 3-4 days this way.
  • Freeze: Eat a loaf and safe one for later! Wrap in plastic wrap tightly then place in a freezer bag or container. It will keep for up to 3 months. Thaw in the fridge when ready to enjoy.

More Skinny Recipes to Get Excited About

Because good for you food shouldn’t have to compromise on taste!

Skinny Pumpkin Cream Cheese Bread

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A delicious a moist pumpkin cream cheese bread with half of the calories!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings: 8 people

Ingredients
  

Batter:

  • 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 cinnamon½ 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

Instructions
 

  • 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.
  • For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
  • 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.
  • 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

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.

Course Dessert, Snack
Cuisine American
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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  1. I made this today and it is delicious!!! BUT my ingredients came to a total of 2,124 calories (I entered it into MyFitnessPal). Admittedly it’s difficult to get fat free cream cheese here in Hong Kong, but I used Philadelphia 1/3 less fat (light) and that alone is 490 cal. Anyway I get 8 slices per tin (2 tins) and each slice is 133 cal. Now that is good news 🙂

    Next time I will make it with 100% stevia and that will knock off 600 cals straight away. The flour alone is 675 cal so can’t see how to improve on that. I so need fat free cream cheese!!

    Thanks for a great recipe and loving your site!

    1. For flour you can switch some of it for oat flour! Just blend up some plain oats in a blender, instead of 1/4 c flour which being around 100-150 calories, oat flour is 150-170 for 1/2c!

  2. Alyssa,
    Don’t take the 500cal off! That is what drew me to your post. I am always looking for low cal desserts/breads to make. People will critic you even if you said it had 1,000cal in the loaf. I pass by recipes that don’t give the nutrional value, its important to me.
    Keep doing what your doing, there is always one in the crowd..lol…

    1. Man I sure did take a beating for putting that in the title! Haha Either way it is healthier and lower in calories!!! Thanks for the support!!!

      1. I think your bread looks amazing and I look forward to making it! Thank you for the fabulous recipe.

    1. I agree, I still can’t wait to try this! The picture looks amazingly yummy and the fact that it is healthier than your average pumpkin bread is a HUGE bonus! Thanks so much for sharing, I LOVE pumpkin so cannot wait to try this healthier alternative!

  3. I would love for you to share this (or any of your other great ideas) at the link party going on now at ‘Or so she says …’. We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com

    1. I am not sure where you have gotten your ingredients. Mine are just basic wal-mart brand.
      Flour 1/4 cup= 100 cals. Making it 400 cals
      8 oz fat free cream cheese= 96 cals for 3.5 oz making it around 250 cals
      Applesauce 1/2 cup= 52 calories
      Currently am out of sugar.
      Can of pumpkin= 60 cals
      egg whites= 32 cals
      This total is about 794 cals without the sugar.

      I plan on buying all of the ingredients and taking a picture for all of you getting technical about the calories. Being technical or not, this is a healthier way to enjoy a good pumpkin bread. 🙂

    2. When you add up all the calories it’s about 2,200, not 1,000. The flour called for is a total of 728, the real sugar 581, and the cream cheese (neufchatel) is about 590. Those ingredients alone add up to 1,899, not counting everything else.

    1. Oh I guess that little detail is needed right? I have gone ahead and added that. Bake it at 350 for about 40 minutes. Mine took a little longer. But just make sure the toothpick comes out clean! 🙂

  4. I love that the entire loaf is 500 calories, because the way this looks I will probably want to eat the entire thing! Thanks so much for sharing, I can’t wait to try it!

  5. This sounds delicious! Thank you for stopping by my blog! I am your newest GFC follower 😉 I love to cook, in addition to my fashion blog and so you can find new recipes every Sunday 🙂 I’d love for you to stop by and see my newest creation 🙂

    http://www.mythriftychic.com/

  6. That looks so yummy I just made pumpkin butter and posted it on my blog… Its my favorite time of year…pumpkin everywhere. I cant wait to make this one… Saving calories where you can is always awesome!

  7. That looks amazing. We love sweet breads and pumpkin! How perfect. Thanks for sharing at Church Supper. Love seeing new faces. Have a blessed week & come back soon ~EMM

    1. The calorie count is quite off here. I like the idea of the bread but I like to know what I’m eating for calories. Especially when I am trying to loss weight. I did the calorie math and even divided into two loafs this comes out to a minimum of 787 calories per loaf. I can however see ways to get the calorie count down maybe another 100 calories or so per loaf. Still sounds yummy!

      1. I agree with you Terri, I also found it highly unlikely that this bread only had 500 calories per loaf. My calculations came out much higher too. 🙂 It still looks very good!

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