Ribbon Pumpkin Bread
RIBBON PUMPKIN BREAD
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|1 pkg||(6 oz.) reduced-fat cream cheese|
|1 Tbsp||all purpose flour|
|1 c||pumpkin, canned or cooked|
|1/2 c||applesauce, unsweetened|
|1 Tbsp||canola oil|
|1 2/3 c||all purpose flour|
|1 1/4 c||sugar|
|1 tsp||baking soda|
|1/2 tsp||cinnamon, ground|
|1/2 tsp||cloves, ground|
|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, apple sauce, egg, egg whites, and oil.
Combine the flour, sugar, baking soda, salt, cinnamon, cloves; add to pumpkin mixture.
Stir in walnuts.
Coat two 8 X 4 X 2 inch loaf pans with non-stick cooking spray.
Divide 1/2 of the batter between the two loaf pans.
Spread each with filling.
Top each with the 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 racks.
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