Layered Pumpkin Loaf
From desertgal 16 years ago
- 125 minutes to make
- Serves 1
A nice change from just pumpkin bread. It is always a hit.
Ingredients
- 1 cup canned pumpkin shopping list
- 1 cup plus 2 Tbsp. granulated sugar, divided shopping list
- 1/2 cup firmly 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, 1/3 Less Fat than cream cheese, softened shopping list
How to make it
- PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugars, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
- SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
- BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
The Rating
Reviewed by 4 people-
another great pumpkin Loaf thanks
momo_55grandma
in Mountianview loved it
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Sounds like a winner to me !! Thanks :) :) :)
sharyl4
in Mohave Valley loved it
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