Ribbon Pumpkin Bread

No one will guess they're eatng lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside.

Ribbon:
6 oz Reduced-fat cream cheese
1/4 cup Sugar
1 Tbs All-purpose flour
2 Egg whites

Batter:
1 cup pumpkin
1/2 cup Unsweetened applesauce
1 Egg
2 Egg whites
1 Tbs Canola oil
1 2/3 cups All-purpose flour
1 1/4 cups Sugar
1 tsp baking soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/3 cup Chopped walnuts

For the ribbon, 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-inch x 4-inch x 2-inch 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)

Nutrition (per serving): 107.0 calories; 23% calories from fat; 3.0g total fat; 11.0mg cholesterol; 116.0mg sodium; 19.0g carbohydrates; 1.0g fiber; 18.0g net carbs; 3.0g protein.

Source: Taste of Home Magazine (Oct/Nov 2002)