Here is one you can try Squirrel and tell me if it is any good...
Layered Pumpkin Loaf
- 1 cup canned pumpkin
- 1 cup plus 2 Tbsp. granulated sugar, divided
- 1/2 cup firmly 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, 1/3 Less Fat than Cream Cheese, softened
PREHEAT oven to 350ºF. Grease a nonstick 9x5-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 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 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.