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Side Dish

Layered Pumpkin Loaf

Layered Pumpkin Loaf recipe
photo by:kraft
The cream cheese layer complements the pumpkin flavour and makes this quick bread more attractive.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
16 servings, 1 slice (73 g) each

What You Need

1
cup  canned pumpkin
1
cup  plus 2 Tbsp. granulated sugar, divided
1/2
cup  packed brown sugar
4
 egg whites, divided
1/2
cup  skim milk
1/4
cup  canola oil
2
cups  flour
2-1/2
tsp.  Magic Baking Powder
2
tsp.  pumpkin pie spice
1/4
tsp.  salt
1
pkg.  (250 g) Philadelphia Light Brick Cream Cheese Spread, 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 cream cheese spread, 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 cream cheese mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre 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.
K:53680v2ec:107019
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