Layered Pumpkin Loaf

I told kraftykash that I had a great pumpkin cream cheese bread recipe and then left town and didn't look back. So sorry! Christmas was crazy this year. I usually refuse to travel, but in a weak moment agreed to go to the in-laws. It went fine, but I just really enjoy staying home and having Santa come to our own house. Anyway, back to the matter at hand. I got this recipe out of the Kraft Food & Family magazine. It is wonderful.

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 fat free milk
1/4 cup canola 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 350 degrees F. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup 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. sugar and the remaining egg white with wire whisk until well blended.

Spoon half of the 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.