Layered Pumpkin Loaf

Layered Pumpkin Loaf
Layered Pumpkin Loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup canned or roasted fresh pumpkin

  • 1

    cup sugar

  • 1/2

    cup firmly packed brown sugar

  • 3

    egg whites (I use entire egg not to waste it!)

  • 1/2

    cup skim milk

  • 1/4

    cup vegetable oil

  • 2

    cups flour

  • 2 1/2

    tsp. baking powder

  • 1/4

    tsp salt

  • Filling:

  • 1

    X 250 gram light cream cheese

  • 1

    egg white

  • 2

    tbsp sugar

Directions

Preheat oven to 350F. Grease a 9"X5" loaf pan. Mix pumpkin, sugar, brown sugar, eggs, milk and oil in a large bowl. Add flour, baking powder and salt. Blend together. Set aside. Beat cream cheese, 2 tbsp. sugar and egg white until well-blended. Spoon half of batter in to loaf pan. Spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter. Bake 60-65 mins. until toothpick inserted in the middle of the loaf comes out clean. Run spatula around the edges to loosen. Cool on a rack for 10-15 mins then remove loaf.

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