Wednesday, November 25, 2009

Pumpkin Banana Bread with Pumpkin Cream Cheese

The holiday baking is in full swing!!  This morning I made some Pumpkin Banana Bread with pumpkin cream cheese to take to my parents on Friday!!  This bread turned out SOO GOOD that I ended up making another loaf for breakfast tomorrow here!!

Pumpkin Banana Bread


  • Pam baking spray
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract


  1. Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
  2. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer. Add egg, egg white, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add flour mixture and nuts, then blend at low speed until combined. Do not over mix.
  5. Pour batter into loaf pan and bake on the center rack for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
  7. Slice into 12 slices, one slice per serving.  Each slice is approx 3 WW points!

Pumpkin Spice Cream Cheese

(note: this recipe makes A LOT!!  You can easily half this recipe.)


  • 8 oz fat free cream cheese
  • 1/2 cup canned pumpkin 
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1 tbsp honey

Combine all the ingredients in a medium bowl and beat until smooth.  Makes twelve 1 oz servings.  Each serving is approximately 1 WW point!!

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