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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JCRenae

posted:10/21/2007

I would definately make this again. I made it the night before, and it was excellent cold. I did, however, add some extra pumpkin pie spice to the cheese mixture.

starrynews

posted:10/21/2007

Delicious recipe! I used some of the other recommendations and added an extra teaspoon of the pumpkin pie spice to the bread mixture. I also added a teaspoon of vanilla to the cream cheese mixture. I had to cook mine for 1 1/2 hrs. It was great!

Wateronbluesky

posted:10/20/2007

I might make it again. It is good and moist, but it takes more time that I had. If I was making it agin, I would double the recipe and make 2 batches and freeze or gift one. I thought the center could have had more sugar, so had to add more sugar to the center cream cheese middle when cut and plated. I prefer the pumpkin spice snack bars in the same magaizine issue for ease of prep and equally good taste.

TXLASS821

posted:10/20/2007

Great treat for fall and turns out beautiful.

jillnicole01

posted:10/19/2007

I had to cook it 1 hr and 45 min, at 1 hr it was still extremely doughy.

jlbeede

posted:10/18/2007

I actually made this into muffins and received rave reviews from my entire family. If you make muffins cut the filling ingredients in half or make a double batch of everything else.

zoemama

posted:10/18/2007

I don't know what I did wrong..I followed the recipe but it overflowed in the oven and wouldn't firm up in the middle. It literally fell apart when I tried to cut it. Any ideas?

tofucatie17

posted:10/16/2007

Crowd Pleaser (except Mary)

jls02a

posted:10/16/2007

This will probably become a staple in my house since we are pumpkin lovers... I did add a teaspoon of vanilla to the cream cheese filling to enhance its falvor. For those who think it is too bland, you may want to try this. Also, I agree with the previous commend about mixing or blending instead of whisking the filling. Whisking may cause the spongy texture some have complained of because of letting too much air in.

foxy52

posted:10/16/2007

Delicious!!!! Taste like a pumpkin or sweet potato pie. I had to cook it a little longer to get it done.