Preheat oven to 350. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with non-stick spray.
Bread Layers: In the bowl of your stand mixer or hand mixer, combine pumpkin, eggs and egg white until smooth. In a separate medium bowl, whisk together flour, sugars, baking soda and pumpkin pie spice. Slowly add the dry ingredients into the wet, mixing until smooth. Set aside.
Cream Cheese Layer: In another bowl either for your stand mixer or hand mixer, combine all ingredients until smooth.
Bread Assembly: Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 - 15 minutes and then remove from the pans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 251 (38%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 78.2mg||24 %|
|Sodium 2248mg||78 %|
|Potassium 304.2mg||8 %|
|Total Carbohydrate 100.3g||30 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 94.7g|
|Protein 5.2g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 654
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