Sue's StoryI love pumpkin roll...but I always seem to have a problem rolling it up. It also takes so long to make especially for me.
This bread is really a good substitute and taste great. It is a Kraft recipe that I changed just a bit. I love the idea that you can also add cherries or nuts and look forward to adding these additional items.
The picture is from Kraft and I am sure if you try it you will enjoy it.
fat free milk
2 1/2 tsp
pumpkin pie spice
cream cheese softened
1Preheat oven to 350 degrees. 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 cream cheese, remaining granulated sugar and remaining egg white and 1/2 tsp cinnamon with whisk until well blended.
2Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
3Bake 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