Skinny Pumpkin Bread

So I was looking around on pinterest the other day when I found this recipe for "Skinny Pumpkin Bread", and it just looked to delicious that I had to try it! I changed some of the ingredients, because I didn't wanted to use regular flour. The final result was a big success! The whole family loved it, even little Bella on 4, who temps to be a really fussy eater!


Batter:
1-1/2 c. pureed pumpkin
½ c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. whole wheat flour (can be substituted with some kind of gluten-free flour if desired) 
⅔ c. almond flour
½ c. Stevia
1 t. baking soda
½ t. ground cinnamon
1/2 t. ground nutmeg
Cream filling:
8 oz. reduced fat cream cheese
¼ c. granulated sugar
2 egg whites
1 t. vanilla extract

For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.


For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites until creamy and smooth.
Grease a loaf pan. Pour half of the batter in the pan. Pour half of the filling in the pan and smooth with the back of a spoon. Top with the remaining batter.
Bake in a 350 degree oven for about 50 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

Enjoy!