Layered Pumpkin Loaf
From buttercup21 15 years ago
- 80 minutes to make
- Serves 12
a little different take on a pumpkin bread and light in calories from kraft foods.com
Ingredients
- 1 cup canned pumpkin shopping list
- 1 cup plus 2 Tbsp. granulated sugar, divided shopping list
- 1/2 cup packed brown sugar shopping list
- 4 egg whites, divided shopping list
- 1/2 cup fat-free milk shopping list
- 1/4 cup canola oil shopping list
- 2 cups flour shopping list
- 2-1/2 tsp. CALUMET baking powder shopping list
- 2 tsp. pumpkin pie spice shopping list
- 1/4 tsp. salt shopping list
- 1 pkg. (8 oz.) PHILADELPHIA neufchatel cheese, softened shopping list
How to 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 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.
The Rating
Reviewed by 7 people-
Bet this be a goody!! high 5
cuzpat
in Sikeston loved it
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Sounds so different. I like that it is lighter in calories. Great post!
mrsc543
in North Reading loved it
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great post...5
peetabear
in mid-hudson valley loved it
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