layered pumpkin loaf
★★★★★
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Great for Thanksgiving and Christmas gifts or desserts with dinner. Wrap in foil or plastic wrap and store in refrigerator up to 4 days.
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Ingredients For layered pumpkin loaf
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1 ccanned pumpkin
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1 cplus 2 tbsp. sugar substitute
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1/2 cbrow sugar substitute
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4 lgegg whites, divided
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1/2 cfat free milk
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1/4 ccanola oil
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2 cflour
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2 1/2 tspbaking powder
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2 tsppumpkin pie spice
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1/4 tspsalt
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1 pkg8 oz. philidelphia neufchatel cheese, softened
How To Make layered pumpkin loaf
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1Heat oven to 350 degrees.
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2Mix pumpkin, 1 cup sugar substitute, brown sugar substitute, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining sugar and egg white with whisk until well blended.
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3Spoon half of pumpkin batter into greased 9"x5" nonstick loaf pan; cover with layer of Neufchatel mixture and the remaining pumpkin batter.
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4Bake 1 hour to 1 hour and 5 minutes or until toothpick inserted into center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove bread from pan to wire rack; cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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