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

sophielee

posted:12/20/2007

The pumpkin part was very tasty, but the cream cheese doesn't really meld well with the bread. The bread would be better without it, or with the cheese mixed in more than a single layer.

kimboboberlina

posted:12/19/2007

i have made this a few times now. VERY moist. VERY flavorful. VERY easy. Everyone loves it. My only suggestion would be instead of adding all the cream cheese half way, try adding multiple gobbs in between batter layers. I found that if done like the recipe, the cream cheese is just one layer of thick cream cheese. It is better dispersed, so you get a bite here and there.

a cook

posted:12/13/2007

It is the only recipe I use for banana bread now. I sometimes sub strawberry flavored cream cheese for plain.

a cook

posted:12/9/2007

This was very moist and the whole family loved it, a great holiday treat.

Ashley2286

posted:12/6/2007

Very good and moist!

carinda

posted:12/6/2007

I used whole eggs instead of egg whites, added a bit more pumpkin spice to the batter and 1/2 tsp. vanilla to the cream cheese mixture. It was excellent!

a cook

posted:12/4/2007

I liked that this was tasty and also healthy.

eryn455

posted:11/29/2007

Filling was good, but bread was bland. If I made this again i would add more spices!

tiddleyboom

posted:11/28/2007

Easy! Normally, I'm not too fond of pumpkin, but this was delicious.

jodiraye

posted:11/27/2007

This recipe is so good!!!!! People will think that you just slaved over it and it is so easy to make. Great gift giver!!!!!