Friday, September 21, 2007

Layered Pumpkin Loaf

1 cup Canned Pumpkin
1 cup plus 2 Tbsp Granulated Sugar- divided
1/2 cup Firmly Packed Brown Sugar
4 Egg Whites- divided
1/2 cup Fat Free 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 (8oz) Light Cream Cheese- softened

Preheat oven to 350 degrees. Grease 9x5 inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp granulated sugar and the remaining egg white with wire wisk until well blended. Spoon half of the pumpkin batter into prepared pan; spoon cheese mixture evenly over the batter. Cover with remaining pumpkin batter. Bake for 1 hour to 1 hour 5 minutes or until wooden toothpick comes out clean. Run knife along edges to loosen bread; cool on wire rack.


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