Pumpkin Cream Cheese Loaf

I took the healthy pumpkin loaf recipe from Spark Recipes and added a low-fat cream cheese layer!

Tastes way better than the one from Starbucks!

1 cup margarine

3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup nuts

this will make 2 loaves...make one with cream cheese and one without!

1. Cream together margarine, sugar, and eggs.

2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
3. Beat well.
4. Pour into 2 well greased loaf pans or makes 24 muffins. ***for cream cheese center
5. Bake at 350 degrees for 55-60 minute (for loaves)or until toothpick comes out clean.

**for cream cheese center

1 pkg. (8 oz.) reduced-fat cream cheese, at room temperature

1 egg white

2 Tbsp. granulated sugar

1 tsp. vanilla

-whisk ingredients together until smooth

-Spoon half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with cream cheese layer and top with remaining pumpkin batter.



What could be better than breakfast in bed??