Sur La Fantastic

Yesterday I was a few minutes early getting into Salt Lake--so I stopped at the Gateway for a simple pleasure--Sur La Table . I could spend hours in that store, dreaming of creating exquisite culinary delights. It's like Cabella's for the avid outdoorsman. Maybe I should work there. I wonder if they're looking for a moonlighting florist?

For your fall culinary pleasure:

Layered Pumpkin Loaf

Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 1 loaf or 16 servings, one slice each

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated 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 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, 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 Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter. BAKE 1 hour to 1 hour 5 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.

p.s. I think Poncho invited himself over for Sunday dinner/Conference. Maybe I'll make him some pumpkin bread.