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Layered Pumpkin Loaf Recipe

   
 

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     Layered Pumpkin Loaf

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   20 minutes
Ingredients
1 cup canned pumpkin
1 cup plus 2 tablespoons 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 teaspoon CALUMET baking powder
2 teaspoon pumpkin pie spice
 
1/4 teaspoon salt
1 package (8 oz.) neufchatel cheese, softened
Instructions
Heat oven to 350 degrees F.
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 minutes or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 minutes. Remove bread from pan to wire rack; cool completely.


Originally Submitted 1/8/2013





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