Pumpkin Cream Cheese Swirl Bread
A delicious bread with a great tasting swirl added in!
Foto: RecipeGirlIngredients
- 1 cup unsweetened pumpkin puree
- 1 cup granulated white sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup skim milk
- 1/4 cup canola or vegetable oil
- 3 large egg whites
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 8 ounces low fat cream cheese, (at room temperature)
- 2 tablespoons granulated white sugar
- 1 large egg white
Steps
Preheat the oven to 350°F. Spray the bottom only of a 9x5-inch loaf pan with nonstick spray; set aside.
In a large bowl, whisk together the pumpkin, sugars, milk, oil and egg whites in a large bowl.
In a separate bowl, whisk together the flour, baking powder, spice and salt. Add the flour mixture to the wet mixture and stir just until moistened.
In a medium bowl, use an electric mixer to combine the swirl ingredients until well blended.
Spoon half of the pumpkin batter into the prepared pan; spoon the swirl mixture evenly over the batter. Cover with the remaining pumpkin batter. Use a knife to gently drag through the batter and swirl it around, being careful not to touch the bottom or sides.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Run a knife or a thin spatula around the edges of the pan to loosen the bread; cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pan to the wire rack; let cool completely.
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