Good Morning and Happy Sunday!

I usually don’t post on Sunday’s but today IS National Pumpkin Day! How could I possibly pass up the opportunity to celebrate one my all time favorite flavors with all of you?!?!

I couldn’t.

I love it so much- as summer starts to fade into fall and the days get cooler; I begin craving the smell of cinnamon, ginger, and nutmeg all wrapped up in something pumpkin… it’s just like autumn in a pan. This recipe is a ‘skinny’ version but I promise you won’t miss a single calorie, it is mouth-watering!

Pumpkin Cream Cheese Loaf is a long-time family favorite of ours~ we hope you’ll LOVE it too 🙂

Yield: 16

Pumpkin Cream Cheese Loaf

Name: Pumpkin Cream Cheese Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 whole and 4 egg whites; 2 C sugar; 1 C brown sugar; 2 C canned pumpkin; 1/4 C milk; 1/2 C greek yogurt; 1/4 C canola oil; 4 C flour; 1 1/2 Tbsp baking powder; 3 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/2 tsp salt; Filling:; 2 egg whites; 4 Tbsp sugar; 2 packages 1/3 fat cream cheese, neufchatel

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 whole and 4 egg whites
2 C sugar
1 C brown sugar
2 C canned pumpkin
1/4 C milk
1/2 C greek yogurt
1/4 C canola oil
4 C flour
1 1/2 Tbsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
Filling:
2 egg whites
4 Tbsp sugar
2 packages 1/3 fat cream cheese, neufchatel

Instructions

Preheat oven to 350 degrees.
Coat 2- 9x5 bread pans with cooking spray.
Set aside.
In small mixing bowl combine filling: eggs, sugar, cream cheese; mix until smooth.
Set aside.
In a large mixing bowl beat eggs until frothy, add sugars; cream well.
Add pumpkin; mix.
Add milk, oil, and greek yogurt; mix.
In a separate bowl; combine flour and baking powder, spices, and salt.
All at once, add flour mixture to wet ingredients; mix until moistened but do not over mix.
A little lumpy is okay.
Pour fill loaf pans half way with batter, layer in the filling, pour remaining batter on top.
Bake at 350 degrees for 1 hour.
Cover with a foil tent at 45 minutes so the top doesn't get overly browned; if needed.
Cool on rack 10 minutes, invert to finish cooling.
Slice and serve.
Refrigerate- air tight the remaining loaf for storage
Enjoy!