by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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
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!
- Batter: With an electric mixer beat the pumpkin, applesauce, egg and egg whites till nice and smooth
- Dry: In a separate bowl combine the flour, Stevia, sugar, baking soda and spices.
- Mix: Gently fold in the flour mixture into the pumpkin mixture, till thoroughly combined.
- Cream Cheese: Beat the cream cheese, sugar, vanilla, egg whites and flour till creamy and smooth.
- 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.
- 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 Fettuccine Garlic Alfredo
- Skinny Slow Cooker Kung Pao Chicken
- Skinny Cookies ‘n Cream Chocolate Cake
- Skinny Three Cheese Spinach Artichoke Dip
- Skinny Taco Soup
Skinny Pumpkin Cream Cheese Bread
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
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.
Can I substitute regular flour for the whole wheat flour cup for cup?
Yes, you can. It will change the consistency as well as the flavors but it will taste good.
Can I substitute the stevia and if do what do I replace it with and how much?
Yes, it will be the same amount with regular sugar. You can reduce it if needed.
Looks yummy
Can any of your recipes be eaten by a Diabetic? Carb counts and sugar counts, otherwise Nutrition labels would be appreciated if possible.
I like to use skinnytaste.com or myfitnesspal.com for any nutritional questions that I may have. Hope you too, can find what you are looking for! XOXO
if i don’t want to use stevia, whats the amount of total sugar?
The same amount of sugar as stevia. Hope that helps and you enjoy it! XOXO
Where can I find the carb totals on these recipes?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional questions that I may have. Hope you too, can find what you are looking for! XOXO
Did I do something wrong? My bread didn’t rise at all. Nonetheless, it was delicious!
Mine did not rise either. Also does the “T” stand for tablespoon or teaspoon?
An uppercase T stands for a Tablespoon and a lowercase t stands for teaspoon (little t-little spoon, big T-big spoon). Hope that helps! XOXO
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
Can this recipe be frozen
The pumpkin bread says it is 500 calories for the entire loaf. This is not possible. Low fat cream cheese 560 calories, flour 455 and this is just 2 ingredients.
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.
I made this bread and it was very good and moist. Be advised though…the calorie count is way off. I made 2 loafs dividing each loaf into 10 small pieces. There were 110 calories per piece. Next time I am going to leave the cream cheese out and use 1/4 cup less sugar which will make each piece 75 calories. Good recipe but way more calories than stated.
This bread was delicious! I used all white whole wheat flour, fat free cream cheese & sweet n low instead of stevia. I also coated the top with brown sugar & cinnamon before I baked it. Yummy!
Oh yeah I also poured half the batter in one 9x5x2 loaf pan, then the cream cheese mixture, then the rest of the batter & just swirled it all in. Came out perfect!
Does anyone know how many net carbs are in this? Would be thrilled to hear it’s low!
What is quantity for c ??
It is coffee spoon ?
Or table spoon ?
Or somethings else….i’m french canadian ?
Thank you
did you skip a part in the recipe about putting in the cream filling? it seems to be missing.
FWIW, I followed your recipe exactly and divided it into five mini loaf pans and if the nutrition information on My Fitness Pal is accurate, each loaf is 499 calories. So there’s your 500 calorie skinny pumpkin cream cheese bread!
Is canned pumpkin okay? I can never find purée pumpkin.
Yes I think they are the same…
Just pulled this out of the oven! Can’t wait to have a slice. I actually added calories in mine, as I didn’t have some of the ingredients:) WOO-HOO! Thanks for the recipe!
I made this cake and loved it! Because I am a compulsive bread eater, I played with the ingredients to lower the calorie count and loved it even more knowing I was consuming less calories. I substituted the white flour with whole wheat, truvia for sugar 1/2 cup, did not add the egg whites, and eliminated the cream cheese completely:) bread was still fluffy, moist and supper yummy!!!
Great recipe…made without filling…dairy-free for family member
Thank you…Rate as 5….
Having trouble rating on phone.
Love it! Made without the filling…tasty and dairy-free.
Thank you.