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    RIBBON PUMPKIN BREAD


    Source of Recipe


    Taste of Home - October/November 2002

    Recipe Introduction


    YUMMY...enough said!

    List of Ingredients




    6 oz. reduced fat cream cheese
    1/4 C sugar
    1 Tablespoon all-purpose flour
    2 Egg Whites
    BATTER:
    1 Cup Pumpkin
    1/2 Cup unsweetened applesauce
    1 egg
    2 egg whites
    1 tablespoons canola oil
    1-2/3 Cups all-purpose flour
    1-1/4 Cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/3 Cups chopped walnuts (we left out the nuts)

    Recipe



    For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat pumpkin, applesauce, egg, egg whites and oil. Combine flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
    Divide half of the batter between two 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 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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