Layered Pumpkin Loaf

This is a super moist sweet bread.

Layered Pumpkin Loaf

Photo by Beth U.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup canned pumpkin

  • 1

    cup plus 2 Tbsp. granulated sugar, divided

  • ½

    cup packed brown sugar

  • 4

    egg whites, divided

  • ½

    cup fat-free milk

  • ¼

    cup canola oil

  • 2

    cups flour

  • 2-½

    tsp. Baking Powder

  • 2

    tsp. pumpkin pie spice

  • ¼

    tsp. salt 1 pkg.

  • (8 oz.) Neufchatel Cheese, softened

Directions

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.


Nutrition

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