Ingredients
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1 cup canned pumpkin
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1 cup granulated sugar, divided
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2 tablespoons granulated sugar, divided
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1/2 cup brown sugar, firmly packed
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4 egg whites, divided
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1/2 cup nonfat milk
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1/4 cup canola oil
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2 cups flour
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2 1/2 teaspoons baking powder (I like Calumet brand)
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2 teaspoons pumpkin pie spice
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1/4 teaspoon salt
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1 (8 ounce) package neufchatel cheese, softened (Philadelphia brand, 1/3 Less Fat than Cream Cheese)
Instructions
- PREHEAT oven to 350ºF.
- 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 large bowl.
- Add flour, baking powder, pie spice and salt; stir just until moistened.
- Set aside.
- Beat Neufchatel cheese, remaining 2 tablespoons 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 hour to 1 hour 5 minute 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 minute
- Remove bread from pan to wire rack; cool completely.