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Ingredients Jump to Instructions ↓

  1. 1 cup canned pumpkin

  2. 1 cup plus 2 Tbsp. granulated sugar , divided

  3. 1/2 cup packed brown sugar

  4. 4 egg white s, divided

  5. 1/2 cup fat-free milk

  6. 1/4 cup canola oil

  7. 2 cups flour

  8. 2-1/2 tsp. CALUMET Baking Powder

  9. 2 tsp. pumpkin pie spice

  10. 1/4 tsp. salt

  11. 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese , softened

Instructions Jump to Ingredients ↑

  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 the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; 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 from pan to wire rack; cool completely.

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