|
Ribbon Pumpkin Bread
| 6 |
ounces
Reduced-Fat Cream Cheese |
| ¼ |
cup Sugar |
| 1 |
tablespoon
All -Purpose Flour |
| 2 |
Egg Whites |
|
Batter: |
| 1 |
cup Pumpkin |
| ½ |
cup
Unsweetened Applesauce |
| 1 |
Egg |
| 2 |
Egg Whites |
| 1 |
tablespoon
Canola Oil |
| 1-⅔ |
cups
All-Purpose Flour |
| 1-¼ |
cups Sugar |
| 1 |
teaspoon
Baking Soda |
| ½ |
teaspoon
Salt |
| ½ |
teaspoon
Ground Cinnamon |
| ½ |
teaspoon
Ground Cloves |
| ⅓ |
cup Chopped
Walnuts |
Directions:
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 in. x 4 in. x 2 in. loaf
pans coated with nonstick cooking spray. Spread each with
filling; top with remaining batter. Bake at 350° for 40-45
minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pans to
wire racks to cool completely. Refrigerate leftovers. Yield: 2
loaves (14 slices each) |
