Layered Pumpkin Loaf

Layered Pumpkin Loaf

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Sherry Moeller

By
@sjmadm1

Great for Thanksgiving and Christmas gifts or desserts with dinner. Wrap in foil or plastic wrap and store in refrigerator up to 4 days.

Rating:

★★★★★ 1 vote

Serves:
16
Prep:
20 Min
Cook:
1 Hr 5 Min

Ingredients

  • 1 c
    canned pumpkin
  • 1 c
    plus 2 tbsp. sugar substitute
  • 1/2 c
    brow sugar substitute
  • 4 large
    egg whites, divided
  • 1/2 c
    fat free milk
  • 1/4 c
    canola oil
  • 2 c
    flour
  • 2 1/2 tsp
    baking powder
  • 2 tsp
    pumpkin pie spice
  • 1/4 tsp
    salt
  • 1 pkg
    8 oz. philidelphia neufchatel cheese, softened

How to Make Layered Pumpkin Loaf

Step-by-Step

  1. Heat oven to 350 degrees.
  2. Mix 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.
  3. Spoon half of pumpkin batter into greased 9"x5" nonstick loaf pan; cover with layer of Neufchatel mixture and the remaining pumpkin batter.
  4. Bake 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.

Printable Recipe Card

About Layered Pumpkin Loaf

Course/Dish: Sweet Breads
Other Tag: Healthy



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