Layered Pumpkin Loaf

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Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 16 servings

Nutrition Information
Calories 220 Total fat 7 g Saturated fat 2.5 g Cholesterol 10 mg Sodium 220 mg Carbohydrate 35 g Dietary fiber 1 g Sugars 21 g Protein 4 g Vitamin A 50 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 6 %DV

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  • 16

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

Preparation

Step 1

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.

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

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