Ingredients
Batter:
·
3 egg whites
·
1 whole egg
·
½ c. granulated sugar1 t.
baking soda
·
½ t. ground cinnamon1/2 t.
ground nutmeg
·
1-1/2 c. pureed pumpkin
·
1 c. all-purpose flour
·
⅔ c. whole wheat flour
·
½ c. Stevia Cup For Cup
sweetener
·
½ c. unsweetened applesauce
Cream filling:
·
1 T. all-purpose flour
·
1 t. vanilla extrac
·
2 egg whites
·
8 oz. reduced fat cream cheese
·
¼ c. granulated sugar
Instructions
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.
