Layered Pumpkin Loaf

This is delicious!

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites
1/2 cup fat free milk
1/4 cup canola oil
2 cups flour
2 1/2 Tsp. calumet baking powder
2 Tsp. pumpkin spice
1/4 tsp. salt
1 package (8oz.) Neufchatel cheese, softed

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

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour and 5 minutes 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 minutes. Remove bread from pan to wire rack to cool completely.

Makes one loaf. Recipe from Kraftrecipes.com