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Pumpkin Bread with Pineapple Spread
Source: dLife

Pumpkin bread with low fat cream cheese, applesauce and a pineapple topping.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 153.7
Total Carbs 24.5 g
Dietary Fiber 1.3 g
Sugars 11.0 g
Total Fat 5.3 g
Saturated Fat 1.9 g
Unsaturated Fat 1.9 g
Potassium 123.8 mg
Protein 3.5 g
Sodium 61.7 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  Flour, cake, white, enriched, unsifted
2 tsp  low sodium baking powder
0 1/4 tsp  baking soda
0 1/4 tsp  salt
0.6667 cup  packed brown sugar
1 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0 1/4 tsp  ground cloves
2 each  eggs
1 cup  Pumpkin, canned, unsalted
0 1/4 cup  unsweetened applesauce
3 tbsp  vegetable oil
1 tsp  vanilla extract
1 cup  Cream Cheese, light, classic
Pineapple Topping

1 cup  Pineapple, crushed, canned, with juice, drained
1 1/2 tbsp  honey
0.125 tsp  ground ginger
1 each  cooking spray
  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 5 x 3 inch leaf pan with nonstick cooking spray, set aside.
  3. In a medium bowl, mix the cake flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, and cloves. Make a well in the center, set aside.
  4. In a separate bowl, mix the eggs, pumpkin, applesauce, vegetable oil, and vanilla. Add to the well of the flour mixture, and stir just until dry ingredients are moist.
  5. Pour into loaf pan and bake until toothpick inserted in the center comes out clean, about 45-50 minutes.
  6. When pumpkin bread is done, cool in pan 10 minutes, remove and cool completely on a wire rack. Cut into 18 slices, about 1/2 inch thick.
  7. Topping
  8. While the pumpkin bread cooks, make the spread by mixing the cream cheese, crushed pineapple, honey, and ginger. Stir well, cover, and refrigerate at least 30 minutes.
  9. Spoon 1 tablespoon over each slice of pumpkin bread to serve.

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