Layered Pumpkin Loaf
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp.Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (250 g) Light Brick Cream Cheese Spread, softened
1 PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup 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 cream cheese spread, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
2 SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
3 BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in centre 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.
How to Store Bread
Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.