November 5, 2012

Lightened Up Pumpkin Cream Cheese Bread

Those who know me well know that I do not have much of a sweet tooth (I'm definitely a savory kinda gal), and although I do bake frequently I usually end up giving most of it away to friends, family or coworkers.  However, if you put cream cheese in any type of sweet treat - cheesecake, cream cheese frosting, cheesecake bars, etc. - I am automatically on board.  I just can't help myself!

In an attempt to satisfy recent cravings, I went on the hunt for a recipe that combined cream cheese & fall flavors in a way that wasn't too sweet or decadent.  The perfect combo?  Pumpkin cream cheese bread!  I adapted a recipe that I found via Pinterest so it is lighter & healthier, but still delicious!

Check out the recipe & photos below and have a happy Monday, YO!!

Post-bake  | Cracks permitted

Get organized | Get going

Whip it | Cream cheese batter

Brown sugar & eggs | Whisked

Sifted dry ingredients into the pumpkin batter



Slice that baby up | Serve warm or room temp

Lightened Up Pumpkin Cream Cheese Bread
(recipe adapted from an edible mosaic)


Cream Cheese Batter:
- 8 oz 1/3 less fat cream cheese (room temperature)
- 1 large egg (lightly beaten)
- 1 tsp pure vanilla extract
- 1/4 cup powdered sugar

Pumpkin Batter:
- 3/4 cup brown sugar (lightly packed)
- 2 large eggs (use 1 whole egg & 1 egg white)
- 3/4 cup canned pumpkin
- 2 tablespoons canola oil (could also use vegetable oil, but not as healthy)
- 1 tsp pure vanilla extract
- 1 1/4 cups whole wheat flour (could also use all-purpose flour)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves


For cream cheese batter:  Place the cream cheese, egg, vanilla & powdered sugar together in the bowl of an electric mixer.  Beat together until smooth and creamy - about 3 minutes.
For the pumpkin batter:  Preheat oven to 350° F.  Generously spray a standard size loaf pan (8.5" x 4.5" with cooking spray.
In a medium bowl, whisk together the brown sugar, 1 whole egg and 1 egg white until well incorporated - about 3 mins.  Whisk in the pumpkin, canola oil & vanilla.  In a separate bowl, sift together the wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg & ground cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix.  Pour the pumpkin batter into the loaf pan, then pour the cream cheese batter on top - spread gently to the edges of the pan with a spatula if cheese batter doesn't reach on its own.
Bake at 350° F for about 35 minutes - until golden brown on top, or until a toothpick inserted inside comes out clean.  Let cool in pan for 15 mins, then remove and transfer to a wire rack to finish cooling.

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