Layered Pumpkin Loaf

Layered Pumpkin Loaf
Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 1 loaf or 16 servings, one slice each
1 c canned pumpkin 
1 c plus 2 Tbsp. granulated sugar, divided 
1/2 c firmly packed brown sugar 
4 egg whites, divided 
1/2 c fat-free milk 
1/4 c canola oil 
2 cu flour 
2-1/2 tsp. CALUMET Baking Powder 
2 tsp. pumpkin pie spice 
1/4 tsp. salt 
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3
Less Fat than Cream Cheese, softened 
PREHEAT oven to 350F. Grease a nonstick 9x5 loaf
pan; set aside. Mix pumpkin, 1 c granulated sugar,
the brown sugar, 3 of the egg whites, milk and oil in
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 mixture evenly over the
batter. Cover with remaining pumpkin batter 
BAKE 1 hr to 1 hr 5 min. or until wooden toothpick
inserted in center comes out clean. Run 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. 
Source: KraftFoods
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes