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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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You'll love the surprise inside this delicious, smart-choice pumpkin bread: a creamy center. Ingredients:
1 cup canned pumpkin |
1 cup granulated sugar, divided |
2 tablespoons granulated sugar, divided |
1/2 cup brown sugar, firmly packed |
4 egg whites, divided |
1/2 cup nonfat milk |
1/4 cup canola oil |
2 cups flour |
2 1/2 teaspoons baking powder (i like calumet brand) |
2 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
1 (8 ounce) package neufchatel cheese, softened (philadelphia brand, 1/3 less fat than cream cheese) |
Directions:
1. PREHEAT oven to 350ºF.
2. Grease a nonstick 9x5-inch loaf pan; set aside.
3. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl.
4. Add flour, baking powder, pie spice and salt; stir just until moistened.
5. Set aside.
6. Beat Neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg white with wire whisk until well blended.
7. SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter.
8. Cover with remaining pumpkin batter.
9. BAKE 1 hour to 1 hour 5 minute or until wooden toothpick inserted in center comes out clean.
10. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 minute
11. Remove bread from pan to wire rack; cool completely.
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