Layered Pumpkin Bread
*1 cup canned pumpkin
*1 cup plus 2 tbsp. sugar
*1/2 cup firmly packed brown sugar
*4 egg whites, divided
*1/2 fat free milk (can use 2%)
*1/4 cup Canola oil
*2 cups of flour
*2 1/2 tsp. baking powder
2 tsp. pumpkin spice
1/4 tsp. salt
1 pkg. cream cheese softened
Preheat oven to 350. Grease nonstick loaf pan. Mix pumpkin, 1 cup of sugar, brown sugar, 3 of the egg whites, milk and oil together. Add flour, baking powder, pie spice, salt, stir just until moistened. Set aside. Beat cheese, 2tbsp(or more) of sugar, and the remaining egg white until well blended. Spoon half of pumpkin batter into loaf pan. Top with all the cream cheese mixture evenly. Cover with remaining pumpkin batter. Bake 1 hour 5 min. Or until toothpick comes out clean. Cool on wire rack for ten minutes. Use knife to loosen edges of bread. Serve and enjoy!! I love it the second day even more!!!
Sunday, November 25, 2007
Layered pumpkin bread
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2 comments:
Hey there Bonnie. This is Jenn's best friend Jenny. I've stayed at your house a couple of times. I saw you're site when I visited Jenn's site.
I was just wondering if you have those pictures that Jenn and I took when we went to General Conference a couple of years ago. We used your camera when we were there.
Feel free to visit my site any time: koreobubbles.blogspot.com
sorry, I was thinking of her aunt bonnie. forgive me!
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