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Layered Pumpkin Loaf

Prep Time:

20 min

Total Time:

1 hr 25 min

Makes:

16 servings

What You Need!

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

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.

Kraft Kitchens Tips

How to Store Bread

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

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Rated

by Msmoose18 on 10/25/2009
" The pumpkin bread was delicious! But the cream cheese filling just had an odd consistency, almost like cottage cheese. And it was somewhat grainy. But I used 1/3 less fat cream cheese so maybe that's why. I will definitely make this bread again but omit the cream cheeese filling!"