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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a cook

posted:9/30/2007

Amazing!! My husband wanted the whole loaf for himself!

designsbyveronica

posted:9/28/2007

Just baked two loafs and it is wonderful. I love the smell it give the house but also love the taste. It's just perfect.

aniviger

posted:9/25/2007

I even bought a pumpkin and cooked it..no canned one..it was really good. A GREAT Success here, last 2 days and I had to hide it..LOL

jenthern

posted:9/21/2007

Very tasty and moist, keeps well in the fridge if you can keep your family away from it!

geny_hicks

posted:9/19/2007

I loved the look of this loaf in the picture, so I had to try it. I was so impressed with myself :) It turned out great! I baked it just until it was done and it was super moist. Next time I'll make a few substitutions: Less sugar, vanilla in the cream cheese filling (maybe some lemon zest?), half white flour and half ww flour to make it even more nutritious. One more thing: I didn't have 'pumpkin pie' spice so I used 1 tsp Cinnamon, .5 tsp Ground Ginger, .25 tsp nutmeg, .25 tsp Ground Cloves. Enjoy!!

krusk

posted:9/16/2007

This recipe is fantastic. Delicious, nutritious, and a definite crowd pleaser. Although it's amazing straight from the oven, I highly recommend wrapping it in plastic wrap while it is still slightly warm (just barely) and then wrapping the whole thing in tin foil. A few hours later it is even MORE delicious!

miss_vivian85

posted:9/14/2007

What a wonderful loaf this is!! The cream cheese filling is delicious treat. I couldn't wait for Thanksgiving to try it and I wasn't dissappointed. Its a good all year favorite just not around Thanksgiving. Thanks Kraft! Keep those awesome recipes coming!!!

jsmalivoire

posted:9/12/2007

This is one of the nicest pumpkin loaves I've ever tried. It's very moist and light. Next time I will use just a little less sugar for my taste but it was still excellent.

K:53680v2ec:107019

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Layered Pumpkin Loaf

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving