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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madmomof03

posted:11/25/2007

Been making this recipe for a few years now. Made it for school bake sale. Requests were flying for more to be made this year. Family and friends have also been calling for more to be made.

bethyroonie

posted:11/25/2007

It came out perfect! Try serving with ice cream or whipped cream. Yumm!

Bonnyrabbit

posted:11/24/2007

I used fresh pumpkin instead. It turned out very moist and tasty. It just needed it little more time in the oven, but it was otherwise fine.

Eulalia42

posted:11/23/2007

I made this recipe for Thanksgiving and my family devoured it. There weren't even any crumbs left on the plate. It is very simple and quick to make. I plan to make it again for Christmas dinner.It is definately a new family favorite!

juanitajo

posted:11/21/2007

I liked this recipe. It was easy to make and was well recieved by my kids, who really love pumpkin. I'm making more for thanksgiving, only without the cream cheese because it is quicker that way.

a cook

posted:11/20/2007

I'm not a handy cook, but I thought this recipe would be easy to make. I left out the salt, cooked it in mini-loaf pans, and only had to cook it for 10 minutes longer than the recipe suggested. It came out excellent! Everyone in my family loved it, and I'm now making more for Thanksgiving dinner. If you do not allow the loaf to cool properly, it does have a lumpy cream cheese texture. However cooling it corrected this problem. Would HIGHLY recommend!

Lauren3569

posted:11/20/2007

I made three loaves, two with the cream cheese and one without - they were all wonderful! everyone who tasted them loved it. I think its even better the second day, cold from the fridge! I'm making it again tonight for my co-workers and more for Thanksgiving!

mionephillips

posted:11/19/2007

Very bland. Needs some flavor! We ended up tossing it out

a cook

posted:11/19/2007

This was great! It was very moist. Its not real sweet so you can eat it without being over powered by a sugary taste. Great for breakfast, snacks and even dessert!

a cook

posted:11/18/2007

When I use this recipe I make it into cupcakes/muffins instead. It always leaves them asking for seconds. Sometimes I even make icing to make them extra special!