"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures field editor Beth Ask, Ulster, Pennsylvania.


INGREDIENTS


* 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
* 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


SERVINGS 14
CATEGORY Low Fat
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL 55 min.


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 pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick 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 INFO



Nutritional Analysis: One serving (2 slices) equals 107 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 116 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.