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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 28 |
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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. Ingredients:
6 ounces reduced-fat cream cheese |
1/4 cup sugar |
1 tablespoon king arthur unbleached 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 king arthur unbleached 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:
1. For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
2. 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.
3. 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.
4. 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).
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