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Ribbon Pumpkin Bread

"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures field editor Beth Ask, Ulster, Pennsylvania.

28 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites
BATTER:
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

Directions

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.

2 of 2

Ribbon Pumpkin Bread (continued)

Directions (continued)

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).

Nutrition Facts: 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.