Preparation

1. PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.
2. COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
3. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
4. For Cream Cheese Topping: COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

1. PREHEAT oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
2. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Serves
Makes two, 9 x 5-inch loaves

Preparation Time:
10 minutes

Bake Time:
1 hour