Batter:

1 c. pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
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
1/8 tsp. allspice (may substitute 1/2 tsp. ground cloves)
1/3 c. chopped walnuts

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 8x4x2-inch loaf pans (or four 3x5-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.

Filling:

Combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.