Pumpkin Bread with Cream Cheese
Pumpkin bread:
1 can pumpkin
1 cup whole wheat flour
2 small containers applesauce
1 tsp vanilla
1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, nutmeg, ginger, cloves
Filling:
1 pkg non-dairy cream cheese
1/2 cup agave
Mix pumpkin, whole wheat flour, applesauce, vanilla, baking powder and soda, sea salt, and spices together until smooth. Pour into a parchment lined flat pan with sides, baking at 350 for 15-20 minutes.Let it cool.
Stir cream cheese and agave together until smooth, then spread on top of pumpkin bread. Roll up from end to end peeling off parchment paper as you roll. Wrap pumpkin roll with plastic wrap and store in refrigerator until ready to serve. Unwrap and slice pumpkin bread.
This recipe of Pumpkin Bread with Cream Cheese made a great appetizer for our family and even was served as dessert after dinner was over!