(Another photo courtesy of Kraft Food and Family Magazine)
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened
PREHEAT oven to 350ºF. 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 cream cheese, remaining 2 Tbsp. granulated 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 the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. 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 min. Remove bread from pan to wire rack; cool completely.
1 comment:
Okay, so I tried this recipe because I love pumpkin recipes and it turned out terrible for me! I couldn't get the bread to bake all the way through, so after an hour and twenty minutes in the oven I decided to go ahead and take it out. When I inverted it onto a cooling rack after 15 minutes, it fell apart everywhere! I've always known I could not bake and with this recipe, I proved it! I need some baking therapy!
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