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Ribbon Pumpkin Loaf


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Filling:
6 oz. reduced fat cream cheese
1/4 c. sugar
1 T. all-purpose flour
2 egg whites
Batter:
1 c. cooked or canned pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. canola oil
1-2/3 c. all purpose flour
1-1/4 c. sugar
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/3 c. chopped walnuts


For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to the pumpkin mixture. Stir in walnuts.


Divide half of batter between two 8-in. x 4-in. x 2-in. loaf pans coated with non-stick cooking spray. Spread each with bottom layer of batter, then 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 rack to cool completely. Refrigerate leftovers.


2 loaves (14 slices each)


Pairs Well With


Notes

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