Cream Cheese Pumpkin Bread

A friend of mine made this bread last year. She brought a few slices over to share, and it instantly became a favorite of mine. Who wouldn't love a loaf of bread with cream cheese baked in?! These bake up in two 8x4 inch loaf pans, so they are fairly small. The flavor and scent of this bread is amazing, but best of all it is low fat!

Recipe from C Love

Filling:
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter:
1 cup pumpkin
1/2 cup unsweetened applesauce (I used regular, but both are good)
1 egg
2 egg whites
1 tablespoon canola oil
1-2/3 cups 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 (I omitted)

Directions

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, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

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.

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).

Nutritional Analysis: one serving (two slices) equals 107 calories, 3 g. fat, 1 g. fiber. WW: 2 pts.