We are finally getting into some Spring weather here but I am way behind on my posts, so I'm sorry if the cold weather stuff drags on a bit! I actually made this Pumpkin Cream Cheese Loaf all the way back in October - yikes! Put it uses canned pumpkin, so you can make it whenever that is available. I found this recipe through Pinterest which advertized only 500 calories for a WHOLE LOAF!(!!!) Oh-em-gee! Can it be true? Delicious and healthy? The unicorn of pumpkin loafs?! EDIT - Well, no in short - it is not. It actually has more than 1000 calories per loaf and it doesn't taste that great. But I will leave it on here in case someone has a use for it. EDIT
Okay, I wouldn't really call it healthy. It's low calorie and low fat due to the use of low-fat cream cheese, egg whites vs whole eggs, and applesauce vs oil. And it uses half fake sugar and half real sugar, but I'd still call that a sugary snack.
As for deliciousness? I'd call it okay. You can definitely taste the fake sugar and it isn't as dense and luxurious as the real thing, but it's a pretty good substitute. So all-in-all I'm going to call this decent but not amazeballs.
Light Pumpkin Cream Cheese Loaf
recipe is all over the internet, not sure where it originated
makes 2 loaves
1 1/2 cup canned pumpkin
1/2 cup unsweetened applesauce (I actually used 1 container of Mott's Cinnamon 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 sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
8 oz reduced fat cream cheese
1/4 cup granulated sugar
1 tbsp all-purpose flour
2 egg whites
1 tsp vanilla extract
For the Pumpkin 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. Pour 1/4 of the pumpkin batter into each pan. Pour half of the cream filling into each pan and smooth with the back of a spoon. Top each with the remaining pumpkin batter. Spread it out but try not to mix it with the cream layer.
Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t over-bake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
*One slice = about 100 calories*
What to do with all those egg yolks? I made lemon curd!