Pumpkin Bread

6 oz reduced-fat cream cheese
1/4 cup Splenda
1 tbsp whole wheat flour
2 egg whites

1 cup cooked or canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 2/3 cups whole wheat flour
1 1/4 cups Splenda
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves

For filling, combine the cream cheese, Splenda, 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, Splenda, baking soda, salt, cinnamon and cloves; add to pumpkin mixture.  Divide half of the batter between two 8 x 4 x 2 in. loaf pans coated with Pam.  Spread each with filling – top with remaining batter.  Bake at 350 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.