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Ribbon Pumpkin Bread




Source of Recipe


Taste of Home Magazine
Exchanges
Yield: 2 loaves…(14 slices each)

FILLING:
6 oz. reduced-fat cream cheese
1/4 c. sugar
1 T. flour
2 egg whites

BATTER:
1 c. pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. canola oil

1-2/3 c. flour
1-1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

1/3 c. chopped walnuts

For Filling: Combine all ingredients in a bowl; set aside.

For Batter: In a mixing bowl, beat the first 5 ingredients. Combine the next 6 ingredients; add to pumpkin mixture. Stir in walnuts.

Divide half of 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.

One 2-slice serving equals: 107 calories…3 gm fat (1 gm saturated)…11 mg cholesterol…116 mg sodium…19 gm carbohydrate…1 gm fiber…3 gm protein ++++ Exchanges: 1 starch…1/2 fat