Tuesday, November 4, 2008

Ribbon Pumpkin Bread


I just discovered this light recipe for pumpkin bread. With the layer of cream cheese in the center, it will look like you've just served something decadent but there's only 1 gram of saturated fat per serving (2 slices!)and 107 calories.

6 oz. reduced-fat cream cheese
1/4 c. sugar
1 T. all-purpose flour
2 egg whites

BATTER:
1 c. 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

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside.

2. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil.

3. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to pumpkin mixture. Stir in walnuts.

4. Divide half of the batter between two 8-in.x4-in.x 2-in. loaf pans. coated with non-stick cooking spray. Spread each with filling; top with remaining batter.

5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. Refrigerate leftovers.




f you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

1 comment:

Mildred said...

I am thrilled to get this recipe. I have a pantry full of unsweet. applesauce and this sounds so good for these cool autumn days. Thanks!