Layered Pumpkin Loaf

Layered Pumpkin Loaf

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly packed brown sugar

4 egg whites, divided

1/2 cup fat free milk

1/4 cup canola oil

2 cups flour

2 1/2 tsp. Calumet Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (8 oz.) Philadelphia Neufchatel Cheese, softened

Preheat oven to 350 degrees F. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese misture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minu. or until wooden toothpick inserted in center comes out clean. Fun knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Makes 1 loaf or 16 servings, 1 slice each.