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yield
Ingredients
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 1/2 cup firmly packed brown sugar
- 4 - egg whites, divided
- 1/2 cup fat free milk
- 1/4 cup canola oil
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 8oz. packages philadelphia 1/3 less fat cream cheese softened
How To Make layered pumpkin loaf
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Step 1Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 o the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt. Stir until moistened. Set aside. Beat cream cheese, remaining 2 Tablespoons granulated sugar and the remaining egg white with beater until well blended. Spoon half of the pumpkin batter into prepared pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bale for 1 hour or until toothpick inserted in center comes out clean. Run knife or thin spatula around the edges of pan to loosen bread. Cool in pan on wire rack 10 minutes. Remove bread from pan and cool completely. If the bread is not cooked through but the top is getting too brown, cover loosly with foil till done.
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