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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reno630

posted:10/13/2007

I loved this recipe.

jbir3

posted:10/13/2007

I omitted the cream cheese center and used unsweetened applesauce instead of the oil and it was fantastic! I would definitely make it again.

pittspeng1

posted:10/12/2007

This wasn't very good at all! I thought this would be an easy pumpkin roll..NOT! First, it overflowed while baking (and I used a larger pan than it called for) and the center, right below the cream cheese didn't get done! Not impressed with this one at all!

a cook

posted:10/11/2007

Very easy and very yummy! It definitely doesn't taste lowfat. The recipe said to store in the refrigerator, and I found that I liked the bread best when it was cold!

kateward

posted:10/10/2007

My family LOVED this!!!! My husband is a major cheesecake fan, and loved the filling.

onerazzi

posted:10/10/2007

I made this recipe, this past weekend and it was a hit! I used fresh pumpkin & made it into muffins instead, easier to share & eat. Good at room temp, but MUCH better warmed up.

a cook

posted:10/10/2007

Very moist and not to sweet

theo02

posted:10/8/2007

Made it in a round glass dish instead of loaf & it made a beautiful presentation.

a cook

posted:10/8/2007

This was really good, and quite easy to prepare. My husband enjoyed it, and a coworker already asked for the recipe. I will definitely make this again!

volvogirl250

posted:10/7/2007

I enjoyed making this and it is very good. The prep work was challenging but that should not stop you from wanting to make it. I plan to make it again for my family members and for Thanksgiving.