Foodieobsessed's Blog

Healthier Pumpkin Cream Cheese Bread with Cinnamon Glaze

This recipe was circulating all over the web this morning and I thought I would take it and twist it to be a little more healthful. I cut back on some of the sugar and oil and I hope that you will enjoy this!



6 oz reduced fat cream cheese, softened
1/2 sugar
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract


1/2 cup whole wheat flour
1 1/3 cup AP flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp pumpkin pie spice
1 1/2 pumpkin puree, canned or homemade
1/2 unsweetened applesauce
1 tsp softened butter
2 large eggs
1 cups sugar
2/3rd chopped pecans or walnuts


1/2 cup powdered sugar
2 to 2 1/2 tsp fat free milk
1/2 to 1 teaspoon cinnamon

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, pumpkin pie spice; set aside. In another medium bowl, combine the pumpkin puree, applesauce, butter, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and milk, blending well; then add cinnamon and mix until smooth and creamy.

Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves.

If you get 16 servings out of this bread it is 221 calories per slice. Enjoy!