Cream Cheese Pumpkin Loaf

1 cup canned pumpkin
1 cup PLUS 2 tbsp. sugar
1/2 cup brown sugar
4 egg whites
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg (8 oz.) cream cheese, softened

Preheat oven to 350F. Grease a non-stick 9x5" loaf pan, set aside.
Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in a large bowl.
Add flour, baking powder, pumpkin pie spice & salt, stir just until moistened. Set aside.
Beat cream cheese, remaining 2 tbsp. sugar & remaining egg white w/wire whisk until well blended.
Spoon 1/2 of pumpkin batter into pan; spoon cream cheese mixture evenly over the batter.
Cover w/remaining pumpkin batter.
Bake 1 hour - 1 hour 10 minutes or until toothpick inserted in center comes out clean.
Run knife around edges of pan to loosen the bread; cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack & cool completely.

Pumpkin French Toast

Ingredients

• 4 eggs
• 1/4 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 8 slices whole wheat bread
• 2 teaspoons butter

Directions

1. Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
2. Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.