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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