Layered Pumpkin Loaf

photo by:kraft

Just when you thought pumpkin bread couldn’t get any better, it does. Neufchatel adds a delectable layer. This moist, flavorful loaf can also fit into your healthy eating p...read more

time

prep:

20 min

total:

1 hr 25 min

servings

total:

16 servings

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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 fat-free milk

1/4

cup canola oil

cups flour

2-1/2

tsp. CALUMET Baking Powder

tsp. pumpkin pie spice

1/4

tsp. salt

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 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 Neufchatel cheese, 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 Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center 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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marlonsjan

posted:3/26/2010

My family loved it. It was easy to make and looked great too.

a cook

posted:1/10/2010

Exellent. Would make again'

WENDYLYNN12

posted:12/30/2009

i made this pumpkin loaf for thanksgiving it was well liked by all even my husband who really doesnt care for pumpkin. the good thing is you can make two loaf's with a small can of pumpkin a hit in my house for sure

boobaby

posted:12/7/2009

Yummy! Great breakfast bread...My kids love it!

a cook

posted:12/2/2009

I am not a big cream cheese fan but this was wonderful.

mommytomanyangels

posted:11/23/2009

This year will be the third year I've made this. My whole family loves it, and it's so easy!

augusthertl

posted:11/13/2009

This was turned out very moist and good. We had a bake sale and I took samples. Everyone raved about it and wanted the recipe. I will definitely make it again.

aza572

posted:11/11/2009

I've made this bread several times. I've made it the low fat version with skim milk, egg whites and low fat cream cheese and I've made it using regular milk, whole eggs and regular cream cheese. Both are delicious. I got rave comments and requests for the recipe.

Rosemary2555

posted:11/11/2009

This was a "mother-in-law" pleasing cake. She and her friend loved it and requested I make it again.

Msmoose18

posted:10/25/2009

The pumpkin bread was delicious! But the cream cheese filling just had an odd consistency, almost like cottage cheese. And it was somewhat grainy. But I used 1/3 less fat cream cheese so maybe that's why. I will definitely make this bread again but omit the cream cheeese filling!