Ribbon Pumpkin Bread

Filling:
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1 2/3 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts [optional]

Combine cream cheese, sugar, flour and 2 egg whites in a bowl; set aside.
In a mixing bowl, beat the pumpkin, applesauce, 1 egg, 2 egg whites and oil.
Combine the flour, sugar, baking soda, salt, cinnamon and cloves together and add to pumpkin mixture. If desired, 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 filling in each loaf pan, then top with remaining batter.
Bake at 350 degrees 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.


submitted by Chelsey Jones