Layered Pumpkin Loaf


  • 1 cup canned pumpkin
  • 1 cup plus 2 tablespoons 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 teaspoons CALUMET Baking Powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 package PHILADELPHIA Neufchatel Cheese, softened


  1. Heat oven to 350 degrees F.
  2. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl.
  3. Add flour, baking powder, spice and salt; stir just until moistened.
  4. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
  5. Spoon half of pumpkin batter into greased 9X5 inch nonstick loaf pan.
  6. Cover with layers of Neufchatel mixture and remaining pumpkin batter.
  7. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean.
  8. Loosen bread from sides of pan and cool in pan for 10 minutes.
  9. Remove bread from pan to wire rack and cool completely.

Courtesy of KRAFT Foods


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