 |
Prep Time: 0 Minutes Cook Time: 125 Minutes |
Ready In: 125 Minutes Servings: 1 |
|
A nice change from just pumpkin bread. It is always a hit. Ingredients:
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 |
Directions:
1. PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugars, 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.
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 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.
|
|