Layered Pumpkin Loaf

Categories:

dessert

Prep time:
Yield:

This Layered Pumpkin Loaf was a hit with our family and a few others that have tried it so I had to share it again for those that did not get a chance to see that post! The perfect treat to welcome in the Autumn season with a nice hot cup of Tea. J

Ingredients

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly 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, 1/3 Less Fat than Cream Cheese, softened

Instructions

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.