Pumpkin Cream Cheese Bread (REAL REAL REAL GOOD)

2 cans pumpkin (not pumpkin pie mix)
3 eggs
1 egg white
1-1/2 c flour
1/2 c sugar
3/4 c brown sugar
1 tsp baking soda
2 tsp pumpkin pie spice
(I added some Splenda to make it sweeter, lots of Splenda)

Cream cheese filling:
1 (8 oz) pkg reduced fat cream cheese (softened)
4 TBS sugar
1 egg 2 tsp flour
1 tsp vanilla

Preheat oven to 350 degrees.
Prepare six mini-loaf pans (I used the throw-away ones) with non-stick spray (I used the kind with flour).

In medium bowl, whisk flour, sugar, brown sugar, baking soda and pumpkin pie mix.
In large bowl, beat pumpkin, eggs, and egg white until smooth.
Slowly add dry ingredients to pumpkin mixture. Mix until just smooth.

Make cream cheese filling - beat everything together.

Put half of pumpkin batter into your loaf pans.
Pour cream cheese mixture on top of batter, and smooth with a spoon.
Pour rest of pumpkin batter on top and smooth.

Bake about 25 or 30 minutes.
Cool about 10 minutes and remove from loaf pans.

Each one of these has about 375 calories.