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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

momofchase

posted:10/7/2007

Loved this loaf!! So did my husband. It's so easy to make and I love that it's also good for you. This will become a fall tradition!

selachi

posted:10/7/2007

Husband and kids loved it and asked me to make it again--but I thought it needed a little more spice--just a little bland. One thing we all agree on, though, the cream cheese ribbon was a great addition--kind of like a cheese danish in a loaf.

pragget

posted:10/6/2007

My sons raved about this! Three positive comments in one evening. They said it was better than any dessert I could make.

scorpiosun1116

posted:10/6/2007

I made this for my family and everyone enjoyed it very much!!! I altered it a tad and put two teaspoons of the pumpkin spice into the cream cheese mixture. You can never have too much pumpkin spice flavor. Enjoy!!!

1378h

posted:10/5/2007

too blah, needs more flavor

momoney1

posted:10/3/2007

Yummm. I actually made this recipe using muffin tins.

tlmdjm

posted:10/3/2007

I thought this was a quick & easy recipe - the bread part was very good, although reading thru the ratings I realized that I also used a whole can of pumpkin as opposed to the 1 cup - a minor mistake that I think made the bread more moist and flavorful. The cream cheese middle was lacking in flavor. I also had trouble cooking all the way through the loaf - I had excess batter that I put in mini muffin pans by themselves without the cream cheese - and they were excellent - easy to pop in your mouth. I would definately make this again in the mini muffin pans and without the cream cheese.

1partitalian

posted:10/3/2007

I made this recipe last night. It turned out great, and I would definitely make it again. Very easy and not a lot of preparation. It's a little heavy, so one slice was plenty for a serving.

a cook

posted:10/2/2007

It was very easy to make. The only thing I did wrong was I took it out of the pan to quickly. So it wasn't pretty to the eye. But the taste....Lets just say it didn't last 24hrs in my house of seven.....

mamma3sc

posted:10/2/2007

great great recipe the only thing I did different was made them in muffin pans just so my husband could grab and go easier.