A different pumpkin bread!

Ribbon Pumpkin Bread Yield: 2 loaves (14 slices each).

Filling:
6 oz. reduced-fat cream cheese
1/4 cup sugar
1 T all-purpose flour
2 egg whites

Batter:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 T canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/2 t ground cloves
1/3 cup chopped walnuts

For filling:
Combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.

Batter:
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"x4"x2" loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350 degrees 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.

One serving (2 slices) equals: 107 calories, 3g fat (1g saturated fat), 11mg cholesterol, 116mg sodium, 19g carbohydrate, 1g fiber, 3g protein. +++EXC: 1 starch, 1/2 fat. +++WWP: 2  < for weight watchers on points

I love anything that has pumpkin in it. Thanks!

This sounds soooo good.  Was looking for a dessert treat for the weekend.  Now I know what to make.  Thanks.

That sounds awesome!  I'm gonna have to dedicate some time to cooking more often.  I've been printing out a bunch of receipies from here.

Kim

oh that looks yummy :-)  i'll have to try it soon!