Layered Pumpkin Loaf

Posted on by pamalee
Layered Pumpkin Loaf
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Ingredients
  1. 1
  2. cup canned pumpkin
  3. 1
  4. cup plus 2 Tbsp. granulated sugar, divided
  5. 1/2
  6. cup packed brown sugar
  7. 4
  8. egg whites, divided
  9. 1/2
  10. cup skim milk
  11. 1/4
  12. cup canola oil
  13. 2
  14. cups flour
  15. 2-1/2
  16. tsp. Magic Baking Powder
  17. 2
  18. tsp. pumpkin pie spice
  19. 1/4
  20. tsp. salt
  21. 1
  22. pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
Instructions
  1. HEAT oven to 350ºF.
  2. MIX pumpkin, 1 cup granulated 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.
  3. 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.
  4. 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.
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