Ribbon Pumpkin Bread

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Thursday, January 01, 2004

Categories:

Dessert

Yield:

2 loaves (14 slices each)

Ingredients:

Filling:

6 oz. reduced-fat cream cheese
¼ C. sugar
1 T. all-purpose flour
2 egg whites

Batter:

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

Directions:

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.

Nutrition Facts:

1 serving (2 slices): 107n calories, 3g fat (1g saturated fat), 11mg cholesterol, 116mg sodium, 19g carbohydrate, 1g fiber, 3g protein

Diabetic exchanges: 1 starch, ½ fat

Source:

Sonja Stolfa, Hillcrest Medical Center