Turn on your coffee maker and wake up your senses. Even better, enjoy a cup of Joe with a slice of this Layered Pumpkin Loaf—it’s anything but ordinary! Don’t forget to store this special loaf correctly. Here’s how:
Wrap cooled bread in foil or plastic wrap; store in the refrigerator up to 4 days.
Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 16 servings
Nutritional Information
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
Instructions
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 9×5-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.
by Glinda Harrison, on February 3 2010 @ 4:37 pm
Looks yummy! I am going to try this. Do you need to refrigerate leftovers because of the cheese?
by Nastassia, on February 4 2010 @ 11:16 am
We recommend that you do refrigerate the leftovers
Let us know how it turns out for you!