6 oz. reduced-fat cream cheese
1/4 cup sugar
1 tbls. all-purpose flour
2 egg whites

Batter:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tbls. 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

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

Divide half of the batter between two 8-inchx4-inchX2-inch 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.

Yield: 2 loaves