Prep 15 mins
Cook 40 mins
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)
- 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.