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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lfieffer

posted:9/16/2007

Very good. Even my picky children liked it. We colored the cream cheese filling purple to make it more kid appealing.

brat126

posted:9/16/2007

I made this exactly as says and I got great reviews from all who tried it. I loved it and will definately make it again!

wine2food

posted:9/15/2007

I actually changed the recipe for my convenience. Since I like a short-cut, I utilized a box of pound cake mix. Instead of pumpkin pie spice, I used cinnamon powder. The cake was so easy and yummy. My husband loved it too! Will make it again.

JULIESISK

posted:9/15/2007

Not very good. Flavor is laking, texture is rubbery and soggy. I made no changes and followed directions exactly as described. This does make the house smeel good, but it lacks in taste and "bread" texture. I won't make this again.

Ruthsinger

posted:9/14/2007

I made this recipe twice ,once in the loaf pan . It was a little to messie for us but the smell and flavor was out of this world .So i turned it into a muffin with the filling and it was outstanding. Try it that way and you may like it better.

Byrony Eldred

posted:9/14/2007

This loaf was so easy to make and came out perfectly! It made our home smell wonderful and it tasted fantastic. The texture was wonderful. My children, husband and neighbours all really enjoyed it. It fits perfectly with the season and I will definitely be making this again soon.

lwinkler2

posted:9/12/2007

This bread tasted very good, but because the cream cheese is so compacted you kind of have to spread it around before you eat a slice. I think the pumpkin roll better distributes the cream cheese. I probably won't make this again. It did make my whole house smell amazing though!

a cook

posted:9/11/2007

I am the only one that really likes pumpkin anything in my family I made this bread and they were all over it.. I think I will make this as Christmas gifts for co-workers.. it was delicious

Racher

posted:9/11/2007

I used half whole wheat flour and half all purpose flour and it turned out great. If I made it again I would add more sugar to the cream cheese mixture.

swolven

posted:9/10/2007

This is a very good recipe but I would agree that it needs a little more pumpkin next time. Mine was good but I think I put a bit more pumpkin pie spice so it had a bit more flavor