Layered Pumpkin Loaf

photo by:kraft

Great recipe....very tasty. It seemed to make a lot of batter, so I made a half dozen muffins too with cream cheese mixture. I also baked it about 15 min. More.

posted by

Sue-Anne01

on 4/29/2012

time

prep:

20 min

total:

1 hr 25 min

servings

total:

16 servings, 1 slice (73 g) each

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What You Need

cup canned pumpkin

cup plus 2 Tbsp. granulated sugar, divided

1/2

cup packed brown sugar

egg whites, divided

1/2

cup skim milk

1/4

cup canola oil

cups flour

2-1/2

tsp. Magic Baking Powder

tsp. pumpkin pie spice

1/4

tsp. salt

pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

Make It

HEAT oven to 350ºF.

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 cream cheese spread, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.

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

Kraft Kitchens Tips

How to Store Bread

Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.

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1999sas

posted:5/1/2012

I baked my layered pumpkin loaf on 350 for 65 minutes and when I went to check it , it was burnt to a crisp !!!! Although I cut it up and tried the inside and it was good . I don't know if i would try it again but if I did i would put it in for less time :D

Sue-Anne01

posted:4/29/2012

Great recipe....very tasty. It seemed to make a lot of batter, so I made a half dozen muffins too with cream cheese mixture. I also baked it about 15 min. More.

kjnimmert

posted:2/27/2012

So- this is really tasty and quite easy, but wierd.... First off- I don't get how this is a healty recipe, as it has cream cheese and a TON of sugar. I thought I would make the recipe 1.5x so that it would make 3 loaves, and somehow there was only enough batter for 2....wierd. Lastly- the cream cheese filling is hard to spread on the 1/2 of pumpkin batter in the loaf pan. The second loaf came out better because I kind of made a well in the pumpkin batter for the cream cheese. If I was rating this based on taste though, it definately would get a 5- it rocks! Moist and a bit spicy with a creamy centre. But the "constructability" or "bake-ability" of this recipe is just plain strange.

tpaige

posted:9/27/2011

Best ever loaf!! Always look forward to making this in the fall!! Everyone raves about it!! ;-)) enjoy!!

Circleflyer

posted:9/19/2011

this recipe is definitly not fool proof. I followed the directions exactly! and the middle split right apart and the middle looked like cottage cheese, no clue what went wrong but it was by no means edible

kaf70

posted:9/1/2011

made into muffins instead

christinegordon

posted:1/21/2011

this is popular with my friends. I had left over batter one day (smaller pan) so i used a mini muffin pan and layered the batters, they were a hit! perfect size for a brunch or for snack time!

hbonas

posted:11/3/2010

I baked this loaf in a convection oven, and was so disappointed in the outcome. Although I baked it for 1 hr 15 mins, the loaf came out with an uncooked consistenancy even though when I tested it my tester came out clean - I welcome any suggestions for a more successful future endeavour - I love anything 'pumpkin'

a cook

posted:10/6/2010

So Yummy!!!

nonigod

posted:5/26/2010

What a nice change from your run of the mill pumpkin loaf. Very moist and very tasty. Freezes well for later, still tastes just as great.