Recipe by OceanLuvinGranny
My sister clipped this out of an October 2002 Taste of Home magazine and our family has loved making it since. Every year, it has become a tradition for me to make it during the holidays and send it to school for my son to share with his class. I always send an extra loaf so that they can put it in the teacher's lounge and he always brings home an empty plate. I use sweetened applesauce in it instead of the unsweetened and that is the only change I have made.
- 8 ounces cream cheese
- 1⁄4 cup sugar
- 1 tablespoon flour
- 2 egg whites
- 1 cup pumpkin puree
- 1⁄2 cup sweetened applesauce
- 1 egg
- 2 egg whites
- 1 tablespoon canola oil
- 1 2⁄3 cups flour
- 1 1⁄4 cups sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons pumpkin pie spice
- 1⁄2 cup chopped walnuts (or any nuts your family prefers)
Directions See How It's Made
- For Filling:.
- Combine the cream cheese, sugar, flour and 2 egg whites in a bowl and set aside.
- In a mixing bowl beat the pumpkin, applesauce, egg, and 2 egg whites and oil.
- Combine the flour, sugar, baking soda, salt and pumpkin pie spice. Add to pumpkin mixture and stir in nuts.
- Divide half the batter between two 8x4x2 loaf pans coated with non-stick cooking spray.
- Spread each with filling then top with remaining batter.
- Bake at 350°F for 40-45 minutes or until a toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pans to wire rack to cool completely.
- Refrigerate leftovers.