Layered Pumpkin Loaf

4.1
(265) 236 Reviews
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

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  • 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.

How to Store Bread

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

Servings

  • 16 servings

Healthy Living

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

Diet Exchange

  • 2 Starch
  • 1 Fat

Nutrition Bonus

Welcome 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
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 190mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 21g
Protein 4g
   
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

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  • taylorcpa |

    First, I baked it for an hour and 5 minutes and it baked out of my pan. It appeared to be done but was not. Also, it did not taste that great. I was expecting much more.

  • Mimsiesmom |

    The pumpkin part is tasty, but the cream cheese tastes just like that - biting into a block of cream cheese. For a tastier filling, double the sugar to a 1/4 cup and add a tsp of vanilla. Will never make basic recipe as written again, but the doctored version is, in my opinion, much much better.

  • darwin94 |

    For my better half to say that it was the "best pumpkin anything" he's ever had is quite an endorsement.I made it in a stoneware 9x5 loaf pan so it cooked evenly, however... I would bake it for an additional 15 mins. It was a tad underdone in the center. Also, I used Splenda granular in place of the white sugar which worked great! Next time, I would add a little more spice like a touch of cinnamon or allspice and maybe some ginger. Lastly, next time I will put 2/3 batter down, then the cream cheese, and remaining 1/3 batter on top. Dividing it equally resulted in too much cream cheese layer near the bottom, not as pictured. As another reviewer suggested, the slices are great toasted. I have an Infrawave oven and used the toaster setting and also tried reheating at 350 for about 7 mins. It gets a bit of a crisp texture on the edges which is wonderful.

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