Layered Pumpkin Loaf

By kshepherd322

Ingredients

• 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 fat-free milk
• 1/4 cup canola oil
• 2 cups flour
• 2-1/2 tsp. CALUMET Baking Powder
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Preparation

Step 1

HEAT oven to 350ºF.

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

SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

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