1 cup canned pumpkin

1 cup plus 2 Tbsp. 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 cups baking powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. Bechtel cheese

Preheat the oven to 350*F.

Grease a 9x5" 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 stir just until moistened.  Set aside.  Beat the cheese,remaining 2 Tbsp. sugar and the remaining egg white whip with a wire whisk mix until well blended.

Spoon half of the pumpkin batter into prepared loaf pan, spoon cheese mixture evenly over the batter, cover with remaining pumpkin batter.

Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean.  Run knife around the edges of the pan to loosen bread, cool in the pan on wire rack 10 minutes.  Remove the bread from the pan to wire rack to cool completely.

Makes 1 loaf.