The Humpherys Family

Pumpkin Cream Cheese Bread

Source  Kraft Kitchens
Recipe Added:  11/9/2011
1 cup canned pumpkin
1 cup + 2 Tbsp sugar, divided
1/2 cup brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 8-oz pkg cream cheese, softened
Heat oven to 350º. Mix pumpkin, 1 cup 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 sugar and remaining egg white with whisk until well blended.

Spoon half the pumpkin batter into a loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter. Bake 1 hour 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.
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