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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rustyandleslie

posted:11/7/2007

Very good pumpkin loaf. I collect and try different pumpkin recipes and this one is one of the best. I used real cream cheese and all of the egg. I was very pleased and will make it again.

Lynn82104

posted:11/7/2007

This was delicious! I will never make an ordinary pumpkin loaf again!

gillmom

posted:11/6/2007

I will definately use a larger loaf pan. It was so good it was overflowing. I will be making this recipe again.

stefholdener

posted:11/6/2007

This was the most delicious recipe! I made it for my family and they absolutely loved it! My 2 and 9 year old children almost ate it all and didn't leave any for anyone else to eat. Next time, instead of only putting one layer of the cheese, I will do two layers. I think that will make it look prettier and taste even better, which might be hard to do since it was very tasty!

mkladyv

posted:11/6/2007

Very tasty! I will use a larger pan next time

texans4life

posted:11/6/2007

My first mistake was using too much pumpkin (whoops!), but I will definitely try this one again. I did find like someone else here that the top browned pretty quickly & it is sort of bland - I will try adding some cinnamon & nutmeg next time for a little more flavor.

loganriley

posted:11/4/2007

It was sort of bland in flavor.

glitterangel04

posted:11/4/2007

Great recipe. I made this for a family get-together and it was a big hit. The top of the loaf browned very fast so watch it when cooking.

a cook

posted:11/1/2007

I'm not a frequent baker, so maybe this is an easy fix for others, but I wish the cream cheese was spread more evenly throughout the loaf. You end up having 3 bites of just the cream cheese mixture.

LisaBscrappin

posted:10/31/2007

This bread was excellent. Epecially for those who don't like pumpkin very much, it's not too pumpkiny. The only thing, I opened a large can of pumpkin, and had to pass the rest on to a neighbor--or just make 3 loaves myself. Buy the small can of pumpkin! I think next time I'll try regular cream cheese to see how it tastes.