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Pumpkin cheese swirl bread

1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese

1 tablespoons splenda and sugar baking mix

1 teaspoon vanilla extract

1 large egg white, lightly beaten

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1/2 cup splenda and sugar baking mix

1 cup canned pumpkin

1/2 cup canola oil


Preheat oven to 350°. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and splenda/sugar mix in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Add to flour mixture, stirring just until moist.


Spoon 1/2 the batter into a 9 x 5-inch buttered loaf pan. Spoon cream cheese mixture over batter, spoon remaining batter on top; swirl batters together using the tip of a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


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Taken on October 7, 2006