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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ladybignasty

posted:10/1/2007

It was picture perfect until I cut it, the bottom layer wasn't quite as done as the top layer. It still had a wonderful taste. Next time I'll let it bake a little longer. I loved the two flavors together.

mikes01luv

posted:10/1/2007

I wasn't real impressed with this recipe. I did substitute the oil for applesauce and the sugar for baking splenda, so that might have made a difference. It wasn't bad it just wasn't yummy yummy either.

llang10

posted:10/1/2007

Very delicious and easy to make. The cream cheese center tastes almost like a cheesecake!!

icatika

posted:9/30/2007

The cheese was a nice addition to the traditional pumpkin taste! I swirled the cheese into the mixture to make it look nicer.

IRENE3954

posted:9/28/2007

I made this for my office and it was gone by 10am. Everyone loved it. It was easy and extremely moist.

izzy88

posted:9/28/2007

Great recipe!! My Mom and I made it together yesterday and it turned out wonderful. It doesn't taste like a light recipe. It's a keeper!

holly363

posted:9/27/2007

I think this recipre is excellant. I make pumpkin roll for the holidays but I think this will replace that. Everyone that I shared it with loved it. Mine of course probably wasn't as healthy because I used whole milk and veg. oil. I also only used cinnamon because I don't like the other spices.. It came out moist and wonderful. The second time I made it in little loaf pans, it was easier to share.

chencil

posted:9/27/2007

This recipe was more effort than it was worth. The taste was ok, and the pieces fell apart too easily (even when cooled). I think I'll stick to my grandmother's pumpkin bar recipe with cream cheese icing.

jessalynn01

posted:9/26/2007

I also used a whole can of pumpkin instead of just a cup. It was a mistake, but you would never know it. I just realized it now and am very glad that I made it that way. It's delicious

kggem

posted:9/26/2007

Fantastic! I've made it twice in the past 3 weeks out of request by friends and family. My mother likes it more than pumpkin pie! I use a whole can of pumpkin and simply double everything else in the recipe to make 2 loaves. They disappear VERY quickly!!!