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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2boysmom02

posted:9/10/2007

It was very good, but I think next time I'll add more pumpkin because it was a little bland on the flavor side. Everyone loved the cream cheese in the middle.

rabernet

posted:9/10/2007

Was a little disappointed in this. The first loaf that I baked fell apart when I removed it from the loaf pan after 10 minutes. The second loaf I let cool in the pan and it cut nicely into slices like the picture. Although it does seem a bit soggy. I really like the flavor of the pumpkin bread, and may just make it without the cream cheese filling.

stefanik2000

posted:9/9/2007

Tasty but almost a little on the rubbery side, despite following the directions exactly. The presentation looks just like it does in the picture. As I tasted it for the first time, I was thinking, I could have just made pumpkin bread from a box recipe and then added the cream cheese portion to it and the taste would have been improved. If I make it again, I will add more brown sugar and some cinnamon and nutmeg to the recipe, and possibly knock off 5-10 minutes off the baking time.

a cook

posted:9/8/2007

I slightly alterred the recipe to reduce the calories, by exchanging splenda and splenda brown sugar blend for the sugars. I also doubled the splenda required in the filling. I baked it in 8 petite loaf pans for about 28 minutes. They came out perfect. The only thing I would change next time is maybe to add some pecan pieces to the batter. These mini loaves will be great for fall entertaining.

jennifer4188

posted:9/8/2007

This smelled fantastic while baking, I could not wait to eat some. I was so disappointed...it's very spongy and frankly icky tasting with the cream cheese in the center. Husband did not like it either and he eats just about anything. Won't make again.

a cook

posted:9/7/2007

I took the loaf out of the oven too soon the first time - when tested with a tooth pick it felt firm - pick was clean. But when I dumped it out, gooey pumpkin escaped!! I put back in the oven for 15 minutes and it was PERFECT!!! I will definitely make this recipe again! Try it with cinnamon butter for even more flavor!!

emilyf88

posted:9/7/2007

My family loved it!! I did have to cook it 20 minutes longer then the book said. Also I think it would taste better if you added some more sugar or vanilla to the creamcheese mix. Just a thought!! :)

a cook

posted:9/7/2007

I followed the directions exactly and even cooked it longer than it said and the bottom layer is like wet pumpkin. I think the flavor is rather bland tasting. Be sure to cook thoroughly if you make it - longer than recipe states.

nicole1354

posted:9/7/2007

Talk about a hit!! Too make it a little healthier, I used fat-free cream cheese and substituted the white sugar with some splenda and applesauce, I also added in a little bit of ground flax. There was also enough batter left over to make 6 muffins, I topped it with some light chocolate frosting and those were a hit with my picky eater!! I had to hide a piece to make sure I could have some with my morning coffee!! It was devoured!!

a cook

posted:9/6/2007

Quick and easy. Will make it again. Good source of vitamin A from the pumpkin.