Layered Pumpkin Loaf

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• 1 cup canned pumpkin
• 1 cup granulated sugar, divided
• 2 tablespoons granulated sugar, divided
• 1/2 cup brown sugar, firmly packed
• 4 egg whites, divided
• 1/2 cup nonfat milk
• 1/4 cup canola oil
• 2 cups flour
• 2 1/2 teaspoons baking powder (i like calumet brand)
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 (8 ounce) package neufchatel cheese, softened (philadelphia brand, 1/3 less fat than cream cheese)

Recipe

• 1 preheat oven to 350ºf.
• 2 grease a nonstick 9x5-inch loaf pan; set aside.
• 3 mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl.
• 4 add flour, baking powder, pie spice and salt; stir just until moistened.
• 5 set aside.
• 6 beat neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg with wire whisk until well blended.
• 7 spoon half of the pumpkin batter into prepared pan; spoon neufchatel cheese mixture evenly over the batter.
• 8 cover with remaining pumpkin batter.
• 9 bake 1 hour to 1 hour 5 minute or until wooden toothpick inserted in center comes out clean.
• 10 run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 minute
• 11 remove bread from pan to wire rack; cool completely.