Very Best Baker Swapped Recipes

• 1 cup canned pumpkin
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1/2 cup firmly packed brown sugar
• 4 egg whites, divided
• 1/2 cup fat free milk
• 1/4 cup oil
• 2 cups flour
• 2-1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 package (8 ounces) 1/3 less fat cream cheese, softened

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• Preheat oven to 350 degrees. Grease a non stick 9x5 inch loaf pan; set aside. Mix pumpkin, 1 cup sugar, the brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 tablespoons sugar and the remaining egg white with wire whisk until well blended. spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over batter. cover with remaining pumpkin batter. Bake 1 hour to 1 hour 5 minutes or until done. run knife around or thin spatual around deges to loosen bread; cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely.

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