 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | package, small (3 oz) | cream cheese | 7/8 | tablespoon | white sugar | 2/3 | teaspoon | all-purpose flour | 1/2 | large | eggs, white only | 3 1/2 | tablespoons | pumpkin, canned (1/2 large can) | 1 3/4 | tablespoons | applesauce, unsweentened | 1/4 | medium | eggs | 1/2 | large | eggs, white only | 1/4 | tablespoon | oil, canola | 1/3 | cup | all-purpose flour | 1/4 | cup | sugar | 1/4 | teaspoon | baking soda | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | cloves, ground | 1/3 | ounce | walnuts |
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Steps
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Sequence
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Step
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| | 1 | For filling, combine 1st four ingredients in a bowl, set aside. In a mixing bowl, beat the pumpkin, applesauce, 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 x 4 x 2in loaf pans coated with non-stick cooking spray.
Spread each with filling, top with remaining batter. Bake at 350 for 40 to 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.
Yields 2 loaves, 14 slices each |
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