Shelly's Recipe

Layered Pumpkin Loaf

Category: Quick Breads

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. Cream Cheese Spread, softened

HEAT oven to 350.

MIX pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese spread, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.

To Store Bread: Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.