INGREDIENTS

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

DIRECTIONS

  1. PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg white with wire whisk until well blended.
  2. SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
  3. BAKE 1 hour to 1 hour 5 minute 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 minute Remove bread from pan to wire rack; cool completely.