Skinny Pumpkin Cream Cheese Loaf is a family favorite in the autumn! www.cookingwithruthie.com
Print Recipe
0 from 0 votes

Skinny Pumpkin Cream Cheese Loaf

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dessert
Servings: 10
Author: Ruthie A Knudsen

Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup sugar or sugar replacer
  • 1/2 cup brown sugar or replacer
  • 2 eggs room temperature
  • 1/4 cup coconut oil melted
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/2 cup low-fat milk
  • Cream Cheese Filling:
  • 1 egg white room tmeperature
  • 2 teaspoons sugar
  • 1 package ⅓ fat cream cheese neufchatel, room temperature
  • 1/2 cup raw pumpkin seeds

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 9x5 bread pan; set aside.
  • Mix sugar and eggs; cream 3-5 minutes until light and fluffy.
  • Slowly drizzle in coconut oil while mixing.
  • Add pumpkin; mix to incorporate.
  • In a separate bowl whisk together flour, baking powder, cinnamon, nutmeg, ginger, and sea salt.
  • Add 3/4 cup dry mixture and alternate with milk until combined.
  • Cream Cheese Filling:
  • Cream together ingredients.
  • Pour half of batter in prepared loaf pan, layer in the filling by dolloping down the center and then spreading to the edges, pour remaining batter on top.
  • Evenly sprinkle batter with pumpkin seeds.
  • Bake for 1 hour and 15 minutes and toothpick inserted removes clean.
  • Top will crack while baking- it's expected.
  • Cover with a foil tent at 1 hour if the top is getting overly browned.
  • Cool on cooling rack in pan for 20 minutes, remove from pan to complete cooling.
  • Slice, serve, and enjoy!