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Ribbon Pumpkin Bread

"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 Beth Ask, Ulster, Pennsylvania.
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    2 loaves (12 slices each)

Ingredients

  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large egg whites
  • BATTER:
  • 1 cup canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1 tablespoon canola oil
  • 1-2/3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup chopped walnuts

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 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.
Nutrition Facts
1 slice: 127 calories, 3g fat (1g saturated fat), 13mg cholesterol, 165mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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