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. Made this, followed everything to the T and it was AMAZING!! Everyone at my home/job went crazy over it! Haven’t stopped making it since. Thank so much!

  2. Hi do I have to do the wheat flour or can I do the same amount of just regular? I have everything else to make it but that! Looks so yummy!!!

  3. I just bought all of the ingredients to make this today & my bread pans are missing :/ Would it work out the same if I tried it in a muffin pan??

  4. Just curious if you have experimented with using ground flax as an egg replacement, or if you have used agave nectar as a sugar sub in this recipe. I don’t bake much, so I am wondering if adding the dry ground flax in place of a couple eggs, and using the wet agave nectar in place of granulated sugar may all balance out and bake up right.

  5. I can’t wait to try this recipe! Pumpkin bread is a favorite around my house and your picture looks amazing. I try to sneak healthy foods and recipes in since my husband loves junk food (yet somehow manages to stay thin, lucky guy!). I haven’t made pumpkin bread yet this year but promised him I would soon so hopefully he won’t notice this is healthier than my usual recipe. And whether this is 500 or 5000 calories I appreciate you sharing a healthier recipe. The other people on here complaining about your calorie count really need to quit being so picky! If you’re really trying that hard to keep your calories down you probably shouldn’t be eating this type of food in the first place! Thanks for the recipe!

  6. Hi – This recipe looks AMAZING! I can’t wait to try it. I have never used Stevia before in my baking. Do you have a brand you like? Do you just purchase it at the grocery store- or do you need to order it online?
    Thanks!

  7. Do you think you could just use gluten free flour instead of the flour and whole wheat flour? I can’t have the gluten but your recipe looks delish.

  8. If I don’t have any wheat flour on hand can I substitute the same amount of white flour–making it 1 2/3 cups flour total?

  9. Hi alysssa! This pumpkin bread looks amazing! However, i dont have stevia, how much regular sugar should i use instead?

  10. Oh my stars people! (I want to say gosh, but I tell my 3 year old she can”t say oh my gosh. Oh wait, who am I kidding? My 3 year old isn’t going to read this….) Oh my gosh people! This recipe has been up almost a year, and you’re still griping about the calorie count?! She has said umpteen times already that your ingredients may vary some. She made the calculations based on the ingredients she used. If you are watching your calories that close, then by all means do the calculations yourself. Take the recipe. Leave the recipe. Just quit complaining about it!!

    And Alyssa, I can’t wait to try this. It looks delish.

    1. Seems like a mighty big discrepancy for the calories…maybe that’s why people are “griping”. The people I read seemed to have a fine attitude. It does seem like some people around here are on the defense though?

  11. I think everyone who is being nit picky about the calories is ridiculous! Plain and simple it is much healthier and calorie conscience than regular pumpkin bread! If counting calories is such a big deal to those you should go out and find a different recipe or make your own!

    Alyssa you did wonderful and I am definitely going to try this I’m so sorry some people just think to bring their negativity to others whenever they find the chance! Keep your head up because you did a magnificent job! I love pumpkin bread and this will keep me on better try during the fall season than eating all the regular pumpkin bread I devour!

    Thanks steph

  12. I actually thought that the 500 calories was per SLICE, and I still looked because it looks so GOOD. Imagine my surprise–that’s per loaf…WOW

  13. Hey, I’m still pretty confused as to how even 1 of 2 loafs is 500 cals, without the cream cheese topping part my calculations using the info on the labels is still 750+ (with the cream cheese mixture it would be at least 25o more) I LOVE that this is healthier, but I do think it’s only fair to have detailed nutrition info when posting these recipes. may people may go ahead and eat the whole loaf thinking it’s only 500cal (or half thinking it s a very reasonable 250) when it’s really twice that! That will definitely through off a diet.
    I don’t think you need to change the name or anything, but having the real count on here is probably important. I’m not being critical, I really think it’s a great and yummy healthier version of a usually very fat filled recipe!

    1. Good question! I was wondering the same thing. I think it would be fine but I will have to test it out. 🙂

  14. Made this bread today. It was delicious!! I am closely watching my calories, so I did work out the calorie count. It looks like you didn’t add the wheat flour, whole egg, extra TBLS flour and underestimated the 1 1/2 c pumpkin (my can said 120 calories), the 5 egg whites are 85 calories and I bought the Wal-mart brand fat free cream cheese and it is 320 for 8 oz. When I added it all up it came to about 1900 calories for the 2 loaves. That is REALLY good (the calorie count) for a quick, sweet bread, so thank you for the recipe!!…I just thought I would add a more accurate calorie content so those that are watching their calories don’t over do eating it….not to be nit picky…:)

  15. Hey!!! Oh I loved this! I’m a photographer and LOVE food photography, and when I made this, I photographed the process, BUT I never posted it to the blog because I couldn’t get the marbling that you got! Was there a trick to it with the cream cheese? Please help!!! 😀

  16. I made this yesterday and it was wonderful. I did not have loaf pans so I made it in a bundt pan and it turned out perfectly. For the cream filling, I used cream cheese that was made partly with greek yogurt, so it had 4 grams of protein and half the fat of regular cream cheese. Thanks for sharing this recipe. It really satisfied my craving for pumpkin bread.

  17. Please don’t take the calories off! Some people just live to complain and put others down. I was drawn to this because of the calorie count, and I’m so happy I have a yummy, autumn dessert I can enjoy all season without feeling guilty. Thank you!

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