Pumpkin- Cream Cheese Swirl Bread
- 1 cup canned pure (unsweetened) pumpkin puree
- 1 cup granulated white sugar
- 1/2 cup firmly packed brown sugar
- 3 large egg whites, divided
- 1/2 cup fat-free milk
- 1/4 cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 (8-ounce) package low fat cream cheese, softened
- 2 Tablespoons granulated white sugar
- 1 large egg white
- This recipe is vegetarian
- Produce
- Pumpkin puree, canned pure unsweetened (1 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 1/2 teaspoons)
- Brown sugar, firmly packed (1/2 cup)
- Canola or vegetable oil (1/4 cup)
- Pumpkin pie spice (2 teaspoons)
- Salt (1/4 teaspoon)
- White sugar, granulated (1 1/8 cup)
- Dairy
- Cream cheese, low fat (1 (8-ounce) package)
- Milk, fat-free (1/2 cup)
- Refrigerated
- Egg white, large (4)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published June 3, 2007 (5 years ago).
12 people saved this recipe.
