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| Yumm! |
1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup low fat buttermilk
1/4 cup canola oil
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon salt (optional)
1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
1/4 cup pepitas, chopped (optional)
Preheat oven to 350 degrees.
In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.
Hannah's Notes: I didn't add the pepitas.
There seemed to be a little too much cream cheese mixture.
Also a little too much batter in general. Maybe do two small loaf pans
instead of the one 5 by 9, or risk filling it too full and having it rise way
too high and falling a lot.
I will definitely be trying this recipe to make muffins at a later date.
Original recipe source here.
Original recipe source here.
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