Sunday, October 7, 2012

Ribbon Pumpkin Bread

When I shared this pumpkin bread with my co-workers, no one realized this was a lighter version of the typical pumpkin bread because it was so flavorful.  No reason to feel guilty enjoying a piece of this pumpkin bread.

6 oz reduced-fat cream cheese
1/4 cup sugar
1 TBS flour
2 egg whites

1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 TBS canola oil
1 2/3 cups flour
1 1/4 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/3 cup chopped walnuts

Preheat oven to 350 and spray two 8" x 4" x 2" loaf pans with cooking spray.

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.  In a separate bowl, combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture.  Stir in walnuts

Divide half the batter between the two prepared loaf pans.  Spread each with the cream cheese filling; top with remaining batter.  Bake at 350 for 40-45 minutes or until a toothpick inserted in the middle comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  Refrigerate any leftovers.

Makes 2 loaves

Source:  2003 Taste of Home Annual Recipes


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