Layered Pumpkin Loaf - cooking recipe

Ingredients

1 cup canned pumpkin
1 cup granulated sugar, divided
2 tablespoons granulated sugar, divided
1/2 cup brown sugar, firmly packed
4 egg whites, divided
1/2 cup nonfat milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder (I like Calumet brand)
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (8 ounce) package neufchatel cheese, softened (Philadelphia brand, 1/3 Less Fat than Cream Cheese)

Preparation

PREHEAT oven to 350\u00b0F.
Grease a nonstick 9x5-inch loaf pan; set aside.
Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl.
Add flour, baking powder, pie spice and salt; stir just until moistened.
Set aside.
Beat Neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter.
Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 minute or until wooden toothpick inserted in center comes out clean.
Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 minute
Remove bread from pan to wire rack; cool completely.