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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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a little different take on a pumpkin bread and light in calories from kraft Ingredients:
1 cup canned pumpkin |
1 cup plus 2 tbsp. granulated sugar, divided |
1/2 cup 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, softened |
Directions:
1. HEAT oven to 350ºF.
2. MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
3. SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
4. BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
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