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:10/15/2007

I love this recipe. Its even better the next morning. Make two at a time!

ninayben

posted:10/15/2007

I haven't made the recipe but I did see a comment on how the cream cheese was just there. I have a pumpkin roll recipe and it has a cream cheese filling in the middle. The recipe calls for 1 cup confectioner's sugar, 3/4 tsp vanilla extract, 2 tablespoons butter and 8 ounces cream cheese .......blended together. Made this could spice up the creamy center.

cdonegan

posted:10/15/2007

I really enjoyed this loaf. The first time I made it I used the cream cheese filling and didn't personally care for it, though others did. So I made it again without it...added a bit of Cinnamon and Nutmeg and it was phenomenal! The bread was very moist but not to pasty. Also better when cooled in the fridge for an hour or so..the spices really kick in then.

kaleysmom71

posted:10/15/2007

I wanted this to be good, after reading all the comments, I tried some recommendations, but still with the same results as others. The cream cheese in the center was so bland, and not much too look at either, it looked like I cooked a sponge inside the cake. The bread was delicious, but I need to figure out how to incorporate the cream cheese without this bland dry spongey result. Frosting maybe? Or omit the egg white? Hmmm.

drader01

posted:10/15/2007

I had some problems with this recipe, one being that it overflowed while baking and I had to bake an extra 20 minutes at a lower temp to cook the inside through without burning the top. The top still came out tough and rubbery but the inside tastes great. Next time I will put some of the batter into separate muffin tins so the loaf pan doesn't overflow. I substituted applesauce for the oil- not sure if that contributed to the problems. All in all, it still tastes pretty good.

tnkplus1

posted:10/15/2007

This turned out great when I made it! I thought it tasted great and so did the rest of my family! I will make this again!

sarabmsu

posted:10/15/2007

This bread was okay. I didn't have any problems with the outcome but I would suggest when "blending" the cream cheese layer to NOT use a whisk - use a fork - even though my cream cheese was very softened it still got stuck in the whisk and was a pain. We weren't a huge fan of the taste - I have a much better pumpkin bread recipe that I have used in the past and will continue to use - the might as well be plain cream cheese (which it practically is) I ate around it. There are better pumpkin bread recipes out there.

danadan1

posted:10/14/2007

It was great, very tasty! Kudos to you Kraft for another good recipe!

lingading20

posted:10/14/2007

The loaf part of it was tasty, but the cream cheese sunk to the bottom, and was very bland.

LeighJD

posted:10/13/2007

I have made this 3 times already. The 1st time, I made it to take to work and my husband tried it. He told me I could make him one to take to work too. Everyone just loved it at both places. I will definately be making it lots in the future also.