Okay, so this blog is going to turn into to '101 great ways to get fat' but anyway.... This is a picture of the pumpkin loaf I made this evening. Mmmm...

Layered Pumpkin Loaf

Ingredients:

1 cup canned pumpkin

1 cup plus 2 tbsp granulated sugar

1/2 cup firmly packed brown sugar

4 egg whites, divided

1/2 cup skim milk

1/4 cup canola oil

2 cups flour

2 1/2 tsp magic baking powder

2 tsp pumpkin pie spice*

1/4 tsp salt

1 pkg cream cheese, softened

* 1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 350 degrees farenheit. Grease a non-stick 9x5 inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the eggs whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese spread, 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 minutes or until wooden toothpick inserted in center comes out clean. Run knife around edges to loosen. Cool in pan wire rack for 10 minutes. Remove break from pan to cool completely.

To store: Wrap cooled bread in foil or plastic wrap. Store in fridge for up to 4 days.