Tuesday, October 6, 2009

Pumpkin Bread with Cream Cheese Filling

1 cup canned pumpkin
1 cup sugar
1/2 c. firmly packed brown sugar
3 egg whites, divided
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt

Center Filling:
1 pkg cream cheese, softened
1 egg white
2 Tbsp sugar

Preheat oven to 350. Grease a nonstick 9x5 inch loaf pan; set aside.

Mix pumpkin, 1 c. granulated sugar, 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 cream cheese, 2 Tbsp sugar and egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter.

Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minutes or until wooden tooth pick 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 min.

Remove bread from pan to wire rack; cool completely.

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