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Nov 12

Pumpkin and Cream Bread

Pumpkin and Cream Bread

I adapted this Pumpkin and Cream Bread from a recipe I found on Pinterest about a month ago and I’ve been waiting excitedly to try it ever since. Pumpkin bread with a cream cheese swirl layer? Sign me up. The bread is moist (it’s probably more like cake than bread) and has a very similar flavor to pumpkin pie filling. It would be a great side dish or dessert at Thanksgiving dinner or just a tasty part of a Fall breakfast! I plan to eat it for breakfast alongside some fruit and protein. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

If you’re reading this and thinking “what is this Pinterest she speaks of?” then you are missing out! Pinterest is a virtual pin board where you can catalog all your favorite things on the web. You can categorize your “pins” onto as many different boards as you like and you can also follow other people’s boards to see what they’re pinning. It’s a fabulous way to find ideas for whatever you’re into: recipes, fashion, weddings, quotes, photography and more! Pinterest is still in the invite only stage so if you’re not on there and you need an invite feel free to leave me a comment with your email address (or shoot it to me in an email at emilybitesblog@gmail.com) and I’ll send you an invite. Caution: it’s addicting!

Pumpkin and Cream Bread


Pumpkin & Cream Bread

Perfect for fall breakfasts, dessert, or snacks!


Pumpkin Bread Ingredients:

  • ¾ cup canned pumpkin
  • ¼ cup unsweetened applesauce
  • 1 egg
  • 1 egg white
  • ¾ cup + 1 tablespoon white whole wheat flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Cream Filling Ingredients:

  • 4 oz 1/3 less fat cream cheese
  • 2 tablespoons sugar
  • 1 egg white
  • 2 teaspoons white whole wheat flour
  • ½ teaspoon vanilla extract


  • Preheat oven to 350°. Mist a 9x5” loaf pan with cooking spray and set aside.
  • Bread layer: In a large bowl, combine the pumpkin, applesauce, egg and one egg white. In a separate medium bowl, combine the flour, sugar, baking soda, cinnamon and nutmeg and stir together until thoroughly mixed. Using an electric mixer, beat the wet ingredients in the first bowl together until smooth and fully combined. Continue to beat while adding the dry ingredients a bit at a time until thoroughly combined. Set bowl aside and rinse beaters.
  • Cream Layer: In another large bowl, combine the cream cheese, sugar, egg white, flour and vanilla extract. Using your electric mixer again, beat together these ingredients until smooth and combined.
  • Pour or spoon about half of the pumpkin bread mixture into the prepared loaf pan and spread across the bottom of the pan. Pout the cream mixture over the top of the pumpkin mixture and spread in a layer to cover. On top of that, spread the remainder of the pumpkin bread mixture to cover the cream layer.
  • Bake for about 40 minutes (I did a little less because I have a fast oven) or until a toothpick inserted comes out clean. Be sure not to overcook or the edges will be dry. Cool and remove from pan. Store any leftovers in the refrigerator.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
107 calories, 18 g carbs, 10 g sugars, 3 g fat, 2 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/12th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Sunday Baker


36 comments on “Pumpkin and Cream Bread”

  1. This looks super yummy. Going to try it out closer to Thanksgiving.

    I’d love one of those Pinterest invites. 🙂


  2. Hi Emily, can’t wait to try it, you saved me the other night with that awesome cheesy taco pasta, it still blows my mind that your recipes are PP friendly 🙂 Can I get an invite to Pinterest as well? Thought I already had an invite, but it’s been a long time since I checked in 🙂 Thank you!! Candice

  3. Yes ma’am! Glad the Cheesy Taco Pasta was a hit! 🙂

  4. I can’t wait to make this!!! Ingredients added to my grocery list! I recently discovered pinterest and am on the waiting list! If you can get me in early I would be very appreciative!!! Thank you!
    Katie Nixon bowmasterk@yahoo.com

  5. I looked for “Emily Bites” on Pinterest, but couldn’t find you. Are you on as something else?

    I’ve made a recipe much like this before only with these differences: make a double batch, and add pecans and craisins to the batter. Cook it in a Bundt or tube pan (you might have leftover batter, depending on the size of your pan. Just make muffins with it.) It’s a really pretty presentation when it’s cut, and makes a nice offering at a brunch.

  6. @ Katie – invite sent!

    @ Rebecca – if you follow the link in the first line of my post it’ll take you to my boards and you can follow me from there. I think I am listed as “emily bites blog” which might be the problem? I scaled this down from a recipe that was twice this much. Pecans sound like a yummy addition!

    @ Lisa – thanks blog buddy 🙂

  7. Can’t wait to try this! Looks so good!

  8. I found this on pinterest also, but couldn’t get her blog to upload the recipe. Thanks for posting it here, I found you when I swagbucks searched. I’m Rebecca Anne on pinterest, my new found love 🙂

  9. Thanks Jen!

    Rebecca, I’ll look for you on Pinterest! I did make some changes the original recipe. I halved it to make one loaf and I don’t use sugar substitutes in my baking so I used all sugar whereas the original called for splenda I believe. I may have made a few other changes as well, but either way it was tasty! Glad you came across my blog 🙂

  10. I like all things pumpkin! I am a huge fan of Pinterest and have started posting my own food photos on there. It’s so much fun!

  11. I totally want to make this, but hubby doesn’t like pumpkin, and then I might, scratch that, will eat the entire thing!

    • My hubby doesn’t like pumpkin either sooooooo I’m making this for me and my coworker. Yum!!

  12. This sounds FANTASTIC–can’t wait to try it!

  13. Hey, can you use canned pumpkin instead of puree? Can’t seem to find any pumpkins at the grocery store!

  14. Sara – the recipe calls for canned pumpkin, so yes! 🙂

    Tami – I’ll have to find you on Pinterest, I love your blog!

    Emmarie – I ate the whole thing myself, I just spaced it out over a few days 😛

  15. i just made this tonite to take to both of the thanksgiving dinners i’m attending tomorrow. it looks and smells so good, and i can’t wait to see how it tastes!

  16. I made this today.
    In the list you have nutmeg.
    but when it comes to adding it i didnt see it in the instructions

  17. yes it was good! Thanks
    it didn’t rise like cake or a bread thought is that right?
    very moist and good!!

  18. I just seen the original on Pinterest! Looks yummy.

  19. Emily, would this work with regular whole wheat pastry flour?

  20. This looks great! Please send me a pinterest invite.. amordica@gmail.com

  21. Do you think this could work using a muffin tin?

  22. Grrrr – I put too much batter on the bottom and didn’t leave enough to cover the top!! Hopefully it will still be edible – or we’ll have to eat it out of the pan with a spoon 😉

  23. Yum!!! Turned out great!

  24. This looks delicious! Can you use whole wheat flour instead of white whole wheat flour?

  25. Sorry, just realized the question about the flour was already answered!

  26. Made this yesterday. Absolutely amazing! So moist and flavorful!

  27. This sounds delicious and I’m wondering if we can make this recipe into muffins instead of a loaf? Would have a great “grab and go” breakfast!

  28. This looks delicious. If I make this Wednesday the day before Thanksgiving would it be good to eat 2 days later. We will be out of town.. so just trying to gauge.

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