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Layered Pumpkin Loaf Recipe


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     Layered Pumpkin Loaf

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   1 hr 25 min total

1 cup canned pumpkin
1 cup plus 2 tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free 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. (8 oz) Neufchatel Cheese, softened

Heat oven to 350. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; mix well. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5 inch non stick loaf pan; cover with layers of Neufchatel cheese mixture and remaining pumpkin batter.
Bake 1 hour to 1 hour and 5 minutes or until tootpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 minutes. Remove bread from pan to wire rack; cool completely. Keep refrigerated.

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