Recipe

Layered Pumpkin Loaf Recipe

Add Step-by-Step Photos	Buttercup21 / All my dishes 2 months, 1 week ago a little different take on a pumpkin bread and light in calories from kraft foods.com Prep:25m Cook:80m Servings:12	Buttercup21
	light pumpkin bread

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Ingredients

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 fat-free milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. CALUMET Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Directions

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 of pumpkin batter into greased 9x5-inch nonstick 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 bread from pan to wire rack; cool completely.

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