6 oz. reduced-fat cream cheese ¼ C. sugar 1 T. all-purpose flour 2 egg whites
1 C. pumpkin ½ 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 tsp. baking soda ½ tsp. salt ½ tsp. ground cinnamon ½ tsp. ground cloves 1/3 C. chopped walnuts
For filling, 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 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Refrigerate leftovers.