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

Batter:

1 tbsp. canola oil
1 2/3 c. all-purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. 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 pumpkin mixture. Stir in walnuts. Divide half of the batter between two 8 x 4 x 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350°F for 40 to 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.