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.
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