Layered Pumpkin Loaf

By nancystrini

Really great for dessert or brunch "sweet". Even kids like it.

Ingredients

• 1 cup canned pumpkin (organic is best)
• 1 cup plus 2 T granulated sugar, divided
• 1/2 cup packed brown sugar
• 4 egg whites, divided
• 1/2 cup fat-free milk
• 1/4 cup canola oil
• 2 cups flour
• 2 1/2 t baking powder
• 2 t pumpkin pie spice
• 1/4 t salt
• 1 package 8 oz. Neufchatel cheese, softened

Preparation

Step 1

Preheat oven to 350.

Mix:
pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk, and oil in large bowl. Add flour, baking powder, spice and salt, mix well.

Beat Neufchatel cheese with remaining granulated sugar and egg white with whisk until blended.

Spoon half of pumpkin batter into greased 9 x 5 nonstick loaf pan. Cover with layers of cheese mixture and remaining pumpkin batter.

Bake 1 hour to 1 hour 15 minutes or until toothpick inserted into center comes out clean. Loosen bread from sides of pan; cool in pan 10 minutes, then remove bread from pan to wire rack. Cool completely.

Keep refrigerated.