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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kendar

posted:12/17/2007

I've made this quite a few times now, but I delete the cream cheese filling. I replaced the cream cheese filling with a mixture of 2 tsp. of pumpkin pie spice and 3 tbsp. of sugar. It makes a nice dark ribbon after cutting and it adds more flavor.

a cook

posted:12/5/2007

I made this for my sons first birthday party and every one loved it.

jmackey1

posted:11/13/2007

Nice loaf, but I will leave the cream cheese out of it the next time. This was just too much cream cheese for me! I agree a cream cheese icing would be nicer.

mmilberry

posted:11/2/2007

I found the samething. Leave the cream cheese filling out of it or after it is cooled completely, make a cream cheese frosting for it instead. But it was really moist. My friends also liked it.

mardel38

posted:11/1/2007

Excellent loaf - very moist. My co-workers loved it.

JoCharlie266

posted:10/29/2007

I found that although this bread was generally delicious, the cream cheese was unnecessary and added a funny flavour.

queenmum1

posted:10/15/2007

This could be a great loaf! I found the bottom didn't cook at all. The cream cheese kept the bottom wet.

cookiem

posted:10/13/2007

This is a fabulous recipe. So easy to make and wonderfully delicious & moist. 5 stars!!

mez79

posted:10/8/2007

I tried this recipe for Thanksgiving dinner yesterday, but as one of our guests was diabetic, I supplemented the sugar with Splenda and Splenda Brown Sugar Blend and the flour for whole wheat flour then, I put a dollop of the remaining canned pumpkin on each piece. The loaf was delicious and the dollop of pumpkin added moisture and flavour. This might become a new tradition. Healthy and Tasty!

alana_13

posted:10/3/2007

amazing!!! we loved it soooooo much!!!