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Ingredients

3 egg whites 1 (17 ounce) package cinnamon swirl quick bread mix (such as Pillsbury®) ¾ cup water 3 tablespoons vegetable oil 1 egg yolk ½ cup pumpkin puree 2 ounces cream cheese, softened ¼ cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 teaspoon baking soda ½ teaspoon baking powder

Nutrition Info

375.9 calories carbohydrate: 54.7 g cholesterol: 33.4 mg fat: 15.5 g fiber: 0.6 g protein: 3.9 g saturatedFat: 4.6 g servingSize: - sodium: 500.4 mg sugar: 36 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Beat egg whites in a bowl until soft peaks form.
Stir bread mix (not including cinnamon sugar packet), water, vegetable oil, and egg yolk together in a bowl until batter is just mixed, fold in egg whites.
Beat pumpkin puree, cream cheese, white sugar, cinnamon, vanilla extract, baking soda, and baking powder together in a separate bowl.
Pour half of the batter into the prepared pan, swirl in the pumpkin mixture. Pour remaining batter over pumpkin layer, top with cinnamon sugar packet from bread mix.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

1 8-inch square pan

Gooey fall goodness with a hint of pumpkin and a lot of attitude.