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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a cook

posted:10/28/2007

Excellent recipe!! It is not too sweet-just delicious! The cream cheese adds the perfect touch. I will definitely make this again!

landon817

posted:10/28/2007

This was a great recipe I added a tsp of vanilla to the cream cheese mixture the second time i made it. That seemed to add more flavor. It's a very moist pumpkin loaf. Some recipes that I've tried have been too dry.

annemal

posted:10/28/2007

This recipe was very good! I think that it needed a little something though to make it even more delicious...not sure what. The inside was really moist and perfect. delicious!

mitz15

posted:10/25/2007

The cake is very moist - the filling needs something - it was a little bland!

LillyMommy

posted:10/24/2007

This recipe was quick and tasty. I added a little more cinnamon and nutmeg for flavor. The pumpkin loaf was moist on the inside with a nice crunch on the outside. A big hit with the family.

nanhancan

posted:10/23/2007

This recipe is great! I love cooking with pumpkin, especially around this time of year. I would recommend that you wrap the bread tightly (after completely cooling) & let it "rest" over night. In the morning, it will be moist & tasty.

catra4

posted:10/23/2007

This was very bland, and dry. I added raisins and more cinnamon but still did not go over well. I would not make it again.

ShortKnight

posted:10/23/2007

I thought the flavors were very good, but it needs some experimenting on getting the cream cheese to not fall apart when you cut it.

a cook

posted:10/22/2007

Very good.

mln3355

posted:10/22/2007

It's better cold. It's a little dry in my opinion. I added the vanilla and pumpkin pie spice to the cream cheese like others recommended and I liked that. Took almost 1.5 hours to cook also.