Friday, June 29, 2012

Fabulous Pumpkin cream filled bread

I found this recipe on line at:  Sunday Baker.net. It's a wonderful site, filled with all sorts of yummy recipes. Below, Tanya the author of the site describes how she experimented with low cal. ingredients to come up with this amazing pumpkin bread. In fact, it turned out so well, she eat a whole loaf herself (Nancy)

Tanya's story: "So my goal here was to play around with a recipe to make it so I could still wolf it down like a glutton but not feel so guilty about it. Because I honestly believe that even though moderation is a wonderful thing in life, some things are meant to be exceptions. Chocolate is one. And a bread that I wait all year to make is the other.

So after tweaking some ingredients and getting rid of others altogether, this is what resulted. It's probably not as sweet as my favorite pumpkin bread (that can easily be fixed by adding more sugar which I don't want to do), but it was the perfect pumpkin texture and really quite good (especially the second day)! The ribbon of cream cheese is a tasty addition. There are about 79 calories per slice."

Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)
Batter:
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.

Tanya's Confession: " I ate this entire loaf by myself, for real. Rich asked me "How is that pumpkin bread you made?" I lied and said, "It is OK, you wouldn't really like it." The truth was I had already finished it and didn't want him to know. I really do love pumpkin!"

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2 comments:

  1. fantastic post and Thanks for sharing this info. It's very helpful.
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  2. This is so delicious. Hopw you plan on trying it. Thanks for the comment.

    ReplyDelete