Layered Pumpkin Loaf

By anonsouthernbell

Ingredients

• 1 c canned pumpkin
• 1 c plus 2 tbsp granulated sugar, divided
• 1/2 c firmly packed brown sugar
• 4 egg whites, divided
• 1/2 c milk
• 1/4 c canola oil
• 2 c flour
• 2 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 oz pkg cream cheese, softened

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Grease a nonstick 9x5 in loaf pan, set aside. Mix pumpkin, 1 c sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir until just moistened. Set aside. Beat cream cheese, remaining 2 tbsp sugar and the remaining egg white w/wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover w/ remaining pumpkin batter.

Bake 1 hour to 1 hr 5 min or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.