Ribbon Pumpkin Bread

Ingredients:

6 oz. reduced-fat cream cheese
1/2ac. sugar
1 T. all-purpose flour
2 egg whites Batter:
1 c. pumpkin
1/4 c. unsweetened applesauce
1 T. canola oil
11/3 cups all-purpose flour
1/2 cups sugar
1 tsp. baking soda h tsp. salt
1⁄2 tsp. ground cinnamon
1⁄2 l$p. ground cloves
11. lc. choppc..-d walnuts

Instructions:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts. Divide half of the batter between two 8 X 4 X 2″ loaf pans coated with nons. tick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until it tets done. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Yields 2 loaves.

Notes:

Servings Yield:

Yields 2 loaves