My Top Picks Fall Favorites

Pumpkin Ribbon Bread

Ingredients

  • 1/2 c. unsweetened applesauce
  • 1 c. canned pumpkin
  • 1-1/4 c. sugar
  • 1 egg
  • 2 egg whites
  • 1 Tbls. canola oil
  • 1-2/3 c. all-purpose unbleached white flour
  • 1 t. baking soda
  • 1/2 t. cinnamon
  • 1/2 t. ground cloves
  • 1/2 t. salt
  • 1/3 c. chopped walnuts

Filling

  • 6 oz. reduced-fat cream cheese, softened and at room temp.
  • 1/4 c. sugar
  • 1 Tbls. all-purpose unbleached white flour
  • 2 egg whites (or 1 whole egg)

Instructions

For filling: Using a hand mixer, combine the cream cheese, 1/4 c. sugar, 1 Tbls. all-purpose unbleached white flour and 2 egg whites (or 1 whole egg) in a bowl; set aside.

In a mixing bowl, using a whisk or handheld mixer, mix the pumpkin, applesauce, egg, remaining egg whites and oil. Combine the remaining all-purpose unbleached white 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 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

NOTE: Refrigerate leftovers.