Pumpkin and Cream Bread

Batter:
1 1/2 cups canned pumpkin
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 whole egg
3 egg whites
1 cup flour
3/4 cup oats, ground to a flour consistency
3/4 cup Splenda
1/4 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg


Cream filling:

4 oz. non fat cream cheese
4 oz greek blended cream cheese
2 Tbsp Splenda
2 Tbsp sugar
1 Tbsp flour
2 egg whites
1 tsp vanilla extract

One serving is 2 slices

1. Preheat oven to 350 degrees. Lightly spray two 8x4x2 loaf pans with cooking spray and set aside.

2. In the bowl of a stand mixer, Combine the pumpkin, applesauce, oil, egg, and egg whites and beat on medium speed until smooth.

3. In a separate bowl, combine the flours, Splenda, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture, mixing after each addition. Set aside.

4. In a separate mixing bowl, combine the cream cheese, splenda, sugar, vanilla, egg whites and flour until creamy and beat with mixer until smooth.


5. Pour 1/4 of the pumpkin batter in each of the loaf pans, top with 1/2 of the cream cheese mixure and smooth over with the back of a spoon, and top with remaining 1/4 pumpkin batter.

6. Bake for 40 minutes or until a toothpick inserted in the center of each loaf comes out clean. Do not overbake. Bread should be stored in the refrigerator in an air tight container after cooling.



Serving Size: Yield: 2 loaves (12 slices each)