Layered Pumpkin Loaf

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup 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, softened

HEAT oven to 350F.

MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil
in large bowl. Add flour, baking powder, spice and salt; stir just until
moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining
egg white with whisk until well blended.

SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover
with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out
clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from
pan to wire rack; cool completely.