Layered Pumpkin Bread

For family night a couple of weeks ago, I tried this pumpkin bread! The extra layer of neufchatel cheese gave the bread an extra zing.

1 cup canned pumpkin
1 cup granulated sugar, plus 2 tablespoons, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces neufchatel cheese, softened

Heat oven to 350. Mix pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and oil in bowl. Add flour, baking powder, spice and salt; mix well. Beat Nefuchatel cheese, remaining sugar and remaining egg white with whisk until well blended. Spoon half pumpkin batter into 9x5-inch nonstick loaf pan; cover with layers of cheese mixture and remaining pumpkin batter. Bake 1 hour or until toothpick comes out clean. Loosen sides of pan; cool in pan 10 minutes. Remove bread from an to wire rack; cool completely. Keep refrigerated.


Picture and Recipe taken from Best Loved Recipes, Food and Family Cookbook, Kraft Foods, p 31.