Layered Pumpkin Loaf

Ingredients

• 2.5 tsp magic baking powder 
• 0.5 cup brown sugar packed
• 1 cup pumpkin canned
• 0.3 cup canola oil 
• 250 g philadelphia brick cream cheese spread light softened
• 4  egg whites divided
• 2 cups flour 
• 1 cup granulated sugar divided
• 2 tsp pumpkin pie spice 
• 0.3 tsp salt 
• 0.5 cup skim milk 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• loaf pan
• toothpicks

Directions

1. Heat oven to 350F.
2. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl.
3. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese spread, remaining granulated sugar and remaining egg white with whisk until well blended.
4. Spoon half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.
5. Bake 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min.
6. Remove from pan to wire rack; cool completely.