Ingredients
6 ounces reduced-fat cream cheese1/4 cup sugar1 tablespoon all-purpose flour2 large egg whitesBATTER:1 cup canned pumpkin1/2 cup unsweetened applesauce1 large egg, room temperature2 large egg whites, room temperature1 tablespoon canola oil1-2/3 cups all-purpose flour1-1/4 cups sugar1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/3 cup chopped walnuts
Preparation
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, baking powder, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8x4-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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
