1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1 tablespoons splenda and sugar baking mix
1 teaspoon vanilla extract
1 large egg white, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1/2 cup splenda and sugar baking mix
1 cup canned pumpkin
1/2 cup canola oil
Preheat oven to 350°. Combine first 4 ingredients in a small bowl;
beat with a mixer at medium speed until blended.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and splenda/sugar mix in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon 1/2 the batter into a 9 x 5-inch buttered loaf pan. Spoon cream cheese mixture over batter, spoon remaining batter on top; swirl batters together using the tip of a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.