Pumpkin Cream Cheese Bread

http://www.kraftrecipes.com/recipes/layered-pumpkin-loaf-107300.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1040&cm_lm=9DA8479D002A73BC9A142204BB7EA792

What You Need1 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
Make ItHEAT oven to 350ºF.

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.

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.

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.
Kraft Kitchens TipsHow to Store BreadWrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days. sign in and join the discussion