6 oz. cream cheese
1/4 cup sugar
1 Tbsp. all-purpose flour
2 egg whites
BATTER:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 Tbsp. vegetable oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/3 cup chopped walnuts
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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, slat, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 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.
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