1 cup canned pumpkin
1/2 cup plus 1 Tbsp. granulated sugar, divided
1/2 cup plus 1 Tbsp. Splenda for baking
1/4 cup firmly packed brown sugar
1/4 cup Splenda Brown Sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
1 cup flour
1 cup whole wheat flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Fat-Free Cream Cheese
PREHEAT oven to 350ºF. Spray with fat free pam or such on a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1/2 cup of splenda sugar for baking, 1/2 cup granulated sugar, the brown sugars, 3 of the egg whites, milk and oil in large bowl. Add the flours, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 1 Tbsp. of Splenda sugar for baking and 1 Tbsp of 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 10 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.
16 Slices (1 per serving)
| Adapted | Unadapted |
|---|---|
| Calories 178 | Calories 220 |
| Total Fat 3.7 | Total Fat 7.0 |
| Sat Fat 0.3 g | Sat Fat 2.5 g |
| Cholesterol 2.7 mg | Cholesterol 10.0 mg |
| Sodium 220 mg | Sodium 216 mg |
| Total Carbs 29 g | Total Carbs 35 g |
| Fiber 1.6 g | Fiber 1.0 g |
| Sugar 16.3 g | Sugars 21 g |
| Protein 5.7 g | Protien 5 g |
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