member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Janeen Coyan      

Recipe Categories:

    RIBBON PUMPKIN BREAD


    Source of Recipe


    Taste of Home - October/November 2002

    Recipe Introduction


    YUMMY...enough said!

    List of Ingredients




    6 oz. reduced fat cream cheese
    1/4 C sugar
    1 Tablespoon all-purpose flour
    2 Egg Whites
    BATTER:
    1 Cup Pumpkin
    1/2 Cup unsweetened applesauce
    1 egg
    2 egg whites
    1 tablespoons 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 Cups chopped walnuts (we left out the nuts)

    Recipe



    For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat pumpkin, applesauce, egg, egg whites and oil. Combine flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
    Divide half of the batter between two loaf pans coated with nonstick cooking spray. Spread each with filling; 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |