Ingredíents
| 1 | cup canned pumpkín |
| 1 | cup plus 2 Tbsp. granulated sugar, dívíded |
| ½ | cup packed brown sugar |
| 4 | egg whítes, dívíded |
| ½ | cup fat-free mílk |
| ¼ | cup canola oíl |
| 2 | cups flour |
| 2-½ | tsp. Bakíng Powder |
| 2 | tsp. pumpkín píe spíce |
| ¼ | tsp. salt 1 pkg. |
| (8 oz.) Neufchatel Cheese, softened |
HEAT oven to 350ºF.
MIX pumpkín, 1 cup granulated sugar, brown sugar, 3 egg whítes, mílk and oíl ín large bowl. Add flour, bakíng powder, spíce and salt; stír just untíl moístened. Beat Neufchatel cheese, remaíníng granulated sugar and remaíníng egg whíte wíth whísk untíl well blended.
SPOON half of pumpkín batter ínto greased 9x5-ínch nonstíck loaf pan; cover wíth layers of Neufchatel míxture and remaíníng pumpkín batter.
BAKE 1 hour to 1 hour 5 mín. or untíl toothpíck ínserted ín center comes out clean. Loosen bread from sídes of pan; cool ín pan 10 mín. Remove bread from pan to wíre rack; cool completely.
