Layered Pumpkin Loaf

• 1 cup canned pumpkin
• 1 cup granulated sugar, divided
• 2 tablespoons granulated sugar, divided
• 1/2 cup brown sugar, firmly packed
• 4 egg whites, divided
• 1/2 cup nonfat milk
• 1/4 cup canola oil
• 2 cups flour
• 2 1/2 teaspoons baking powder (I like Calumet brand)
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 (8 ounce) package neufchatel cheese, softened (Philadelphia brand, 1/3 Less Fat than Cream Cheese)

1. PREHEAT oven to 350u0b0F.
2. Grease a nonstick 9x5-inch loaf pan; set aside.
3. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl.
4. Add flour, baking powder, pie spice and salt; stir just until moistened.
5. Set aside.
6. Beat Neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg white with wire whisk until well blended.
7. SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter.
8. Cover with remaining pumpkin batter.
9. BAKE 1 hour to 1 hour 5 minute or until wooden toothpick inserted in center comes out clean.
10. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 minute
11. Remove bread from pan to wire rack; cool completely.

pumpkin, sugar, sugar, brown sugar, egg whites, nonfat milk, canola oil, flour, baking powder, pumpkin pie spice, salt, cheese

Taken from www.food.com/recipe/layered-pumpkin-loaf-251203 (may not work)