Tis the Season for Pumpkin Bread

[scatter]

Pumpkin Cheese Bread

Recipe By : Philadelphia Brand Cream Cheese Cookbook, Modified by me
Serving Size : 24 Preparation Time :0:30 Baking time 1:10

2 1/2 cups sugar
1 8 oz. pkg. 1/3 less fat cream cheese
1/2 cup unsweetened applesauce*
8 large eggs whites**
1 16 oz. can pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup chopped walnuts

Preheat oven to 350 degrees.

1. Combine sugar, cream cheese and applesauce in mixing bowl.

2. Add eggs one at a time, scraping down the sides of the bowl after each addition.

3. Add pumpkin and mix well.

4. Add dry ingredients and mix well.

5. Add chopped walnuts and mix well.

6. Pour batter into two greased and floured 9 X 5 inch loaf pans.

7. Bake for 1 hour and 10 minutes (rotating the pans 180 degrees half-way through the baking time), or until a knife inserted into the center of the bread comes out clean. Remove from oven, and cool for 10 minutes before removing from pans. Cool completely before wrapping.

8. Slice each bread into 12 servings.

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NOTES :
* You can use 1/2 cup butter (not margarine) if you're not worried about calories or don't have applesauce in the house; I've made the applesauce modification for a lighter, healthier bread.
**You can substitute 4 whole eggs if cholesterol isn't a problem for you.