Ribbon Pumpkin Bread

By Cindy_Wicker

Ingredients

• BATTER:
• 6 ounces reduced-fat cream cheese
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 2 egg whites
• 1 cup pumpkin
• 1/2 cup unsweetened applesauce
• 1 egg
• 2 egg whites
• 1 tablespoon 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 cup chopped walnuts

Details

Servings 28

Preparation

Step 1

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
In a 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-in. x 4-in. loaf pans coated with 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. Yield: 2 loaves (14 slices each).

Nutritional Analysis: 1 slice equals 107 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 116 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

3 WW Points Plus