Layered Pumpkin Loaf Recipe

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Ellen Schenker



★★★★★ 1 vote


1 c
canned pumpkin
1 c
granulated sugar
2 Tbsp
granulated sugar
1/2 c
firmly packed brown sugar
egg whites, divided
1/2 c
fat free milk
1/4 c
canola oil
2 c
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
1 8oz. pkg
philadelphia 1/3 less fat cream cheese softened


1Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 o the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt. Stir until moistened. Set aside. Beat cream cheese, remaining 2 Tablespoons granulated sugar and the remaining egg white with beater until well blended. Spoon half of the pumpkin batter into prepared pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bale for 1 hour or until toothpick inserted in center comes out clean. Run knife or thin spatula around the edges of pan to loosen bread. Cool in pan on wire rack 10 minutes. Remove bread from pan and cool completely. If the bread is not cooked through but the top is getting too brown, cover loosly with foil till done.

About this Recipe

Course/Dish: Cakes