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Layered Pumpkin Loaf

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Layered Pumpkin Loaf

Prep Time: 20 min Total Time: 1 hr 25 min Makes: 1 loaf or 16 servings, one slice each

1 c canned pumpkin 1 c plus 2 Tbsp. granulated sugar, divided 1/2 c firmly packed brown sugar 4 egg whites, divided 1/2 c fat-free milk 1/4 c canola oil 2 cu 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

PREHEAT oven to 350F. Grease a nonstick 9x5 loaf pan; set aside. Mix pumpkin, 1 c granulated sugar, 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.

SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter

BAKE 1 hr to 1 hr 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.

Source: KraftFoods


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