RIBBON PUMPKIN LOAF

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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)

Notes

Categories: Bread  Bread  Christmas  Grain  Thanksgiving 
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