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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SK65181

posted:9/20/2007

I really enjoyed this, as did my family, the only thing I would do differently is add a little something to the cream cheese filling, maybe a little cinnamon or nutmeg? It was just a little stark in the middle of such a flavorful bread.

mdanderson

posted:9/19/2007

I used a sugar substitute and half all purpose half whole wheat flour. It turned out great!! My co-workers and family loved it.

bkchiles

posted:9/18/2007

I used a sugar blend and brown sugar substitute and it was really great. The bread was moist and the whole family devoured it. I would definitely make it again and maintain using the sugar substitutions as it was perfectly sweet for us! I was pleasantly pleased that the bread wasn't "rubbery" with all the low-fat products.

DaloninAK

posted:9/18/2007

I used 2% milk instead (because that's all I had) and it was good! Not too sweet - just right for a healthy snack. I cooked it about 10 minutes longer than suggested ... a great surprise inside for guests. :-)

a cook

posted:9/18/2007

Compared to other pumpkin bread recipes I found this to lack flavor and found it to be very bland. It was however very easy to make.

a cook

posted:9/17/2007

So yummy. It just tastes like Fall.

LEichorn

posted:9/17/2007

I've made this recipe twice in the last week and it disappears almost immediately. Wonderful blend of flavors and so easy to make.

annaskf

posted:9/16/2007

I really loved this, yum! I did bake it in a glass loaf dish, and for 10-15 min. longer then called for. My filling looked like a smiley face when we cut it. I also would mix the filling with a mixer, to blend better. Granna

a cook

posted:9/16/2007

I just used light cream cheese and didn't find it too funny, when I make it again I won't spread the cheese right to all the sides, I think it will separate less if I don't. I really liked the taste of this loaf.

a cook

posted:9/16/2007

After making this bread, I would suggest two things: Make sure the cream cheese is chilled so the filling is not too runny. It still tasted good, but made more of a marbled effect than what is in the picture. Second, if you have a nice solid middle of cream cheese filling, do not slice it in half first, the upper and lower pumpkin portions do not hold well when separated. Otherwise the pumpkin bread was delicious, and my husband loved it!