Layered Pumpkin Loaf
1 c. canned pumpkin 1 c. plus 2 T. sugar, divided 1/2 c. packed brown sugar 4 egg whites, divided 1/2 c. milk 1/4 c. canola oil 2 c. flour 2 1/2 t. baking powder 2 t. pumpkin pie spice 1/4 t. salt 1 8-oz. pkg. low fat cream cheese
Preheat oven to 350°. Grease bread pan and set aside.. Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl.
Add flour, baking powder, pie spices, and salt; stir until just moistened.
Beat cream cheese, remaining sugar and remaining egg white with wire whisk until blended.
Spoon half the batter into pan; spoon cheese evenly over. Cover with remaining batter.
Bake one hour 5 minutes or until toothpick comes out clean. Run knife around edges of pan to loosen. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
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