Comida Kraft
Recipe Box

Layered Pumpkin Loaf

Layered Pumpkin Loaf is rated 4.075187969924812 out of 5 by 266.
Prep Time
20
min.
Total Time
1
hr.
25
min.
Servings

16 servings

Just when you thought pumpkin bread couldn’t get any better, we added a creamy layer of Neufchatel cheese.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.
  • Pour half the pumpkin batter into greased and floured 9x5-inch loaf pan; 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.

How to Store Bread

Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days before serving.

Servings

  • 16 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diet Exchange

  • 2 Starch
  • 1-1/2 Fat

Nutrition Bonus

Celebrate fall with this delightful pumpkin bread that's rich in vitamin A from the canned pumpkin.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 190mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 50 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I just made this recipe for the first time and it was really easy to make. I just made this recipe for the first time and it was really easy to make. But, I was using a new stove to bake for the 1st time and maybe I didn't add enough batter to the bottom before adding the creamcheese because all of the creamcheese fell out when I went to turn the loaf over after removing it from the pan and it didn't cook all the way through completely. I added some vanilla to the creamcheese mixture as someone had suggested, but I didn't care for the taste of creamcheese part. I really liked the pumpkin bread part though. Maybe next time if I make it I won't put in the creamcheese and I'll add raisins.
Date published: 2010-10-19
Rated 4 out of 5 by from I used Sweet Potato Casserole (comes in a can like Pumpkin) - everything else the same. I used Sweet Potato Casserole (comes in a can like Pumpkin) - everything else the same. I followed one of the hints here to mix the cream cheese and egg white with the mixer and found that initially the cream cheese mixture was running but then became stiffer with continued whipping. Recipe was easy to make. I baked for 1 hour and 5 minutes (perhaps could have pulled it out at 1 hour, the sides were a little crusty). Thought it was bland last night after cooling off from the oven but today (after being in the refrigerator) the flavor really came through and it was quite delicious. It is now all gone!
Date published: 2007-09-24
Rated 4 out of 5 by from I thought this was a quick & easy recipe - the bread part was very good, although reading thru the... I thought this was a quick & easy recipe - the bread part was very good, although reading thru the ratings I realized that I also used a whole can of pumpkin as opposed to the 1 cup - a minor mistake that I think made the bread more moist and flavorful. The cream cheese middle was lacking in flavor. I also had trouble cooking all the way through the loaf - I had excess batter that I put in mini muffin pans by themselves without the cream cheese - and they were excellent - easy to pop in your mouth. I would definately make this again in the mini muffin pans and without the cream cheese.
Date published: 2007-10-04
Rated 5 out of 5 by from This is a very easy & delicious bread to make! This is a very easy & delicious bread to make! I forgot to add the oil and it was still delicious. I recommend putting the cream cheese down the center of the batter, leaving a border of pumpkin batter around it. I spread my cream cheese over the whole batter layer and after it was done, it split in 2 halves. I just stuck it back together & it stayed together ok...the cream cheese is sticky so was able to hold it together. The pumpkin flavor is not very strong, so I'll add more pumpkin pie spice the next time I make it... will definitely make again! Delicious!!!
Date published: 2010-10-29
Rated 4 out of 5 by from I loved this loaf but my filling came out kind of funny. I loved this loaf but my filling came out kind of funny. It looked exactly like the picture but tasted not so good and was a little rubbery. The actual bread was VERY good. I am wondering if I did something wrong. I am going to make it again and give it a try. If it turns out the same, I'll just omit the filling. I did have to extend the baking time about to about 1 hour 20 minutes because it was still not done at the bottom. I tested it with a toothpick and it came out clean but then I inserted a knife and found out that it needed to bake longet.
Date published: 2007-09-24
Rated 2 out of 5 by from This bread was okay. This bread was okay. I didn't have any problems with the outcome but I would suggest when "blending" the cream cheese layer to NOT use a whisk - use a fork - even though my cream cheese was very softened it still got stuck in the whisk and was a pain. We weren't a huge fan of the taste - I have a much better pumpkin bread recipe that I have used in the past and will continue to use - the might as well be plain cream cheese (which it practically is) I ate around it. There are better pumpkin bread recipes out there.
Date published: 2007-10-15
Rated 3 out of 5 by from Tasty but almost a little on the rubbery side, despite following the directions exactly. 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.
Date published: 2007-09-09
Rated 3 out of 5 by from I had some problems with this recipe, one being that it overflowed while baking and I had to bake an... I had some problems with this recipe, one being that it overflowed while baking and I had to bake an extra 20 minutes at a lower temp to cook the inside through without burning the top. The top still came out tough and rubbery but the inside tastes great. Next time I will put some of the batter into separate muffin tins so the loaf pan doesn't overflow. I substituted applesauce for the oil- not sure if that contributed to the problems. All in all, it still tastes pretty good.
Date published: 2007-10-15
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