BREAD
RECIPE:
Creamy Pumpkin Bread
Filling:
6-oz reduced-fat 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 canola 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 cinnamon
1/2-tsp ground cloves
1/3-cup chopped walnuts |
Filling:
Combine the cream cheese, sugar, flour and egg whites in a bowl and set aside
Batter:
In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil
In another mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon and cloves
Add to pumpkin mixture
Stir in walnuts
Divide the batter into 4 equal parts
Put 2 of those parts into two 8-inch x 4-inch x 2-inch loaf pans coated with non-stick cooking spray
Spread each pan with the half of the filling
Top with remaining batter
Bake at 350°F for 40-45 minutes or until a toothpick inserted near the centre comes out clean
Cool for 10 minutes before removing from the pans
Continue cooling on wire racks
Refrigerate leftovers
Yields 2 loaves
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