layered pumpkin loaf

Name: Layered Pumpkin Loaf
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 16
Ingredients: 1 cup(s) canned pumpkin; 1 cup(s) plus 2 tbsp. sugar substitute; 1/2 cup(s) brow sugar substitute; 4 large egg whites, divided; 1/2 cup(s) fat free milk; 1/4 cup(s) canola oil; 2 cup(s) flour; 2 1/2 teaspoon(s) baking powder; 2 teaspoon(s) pumpkin pie spice; 1/4 teaspoon(s) salt; 1 package(s) 8 oz. philidelphia neufchatel cheese, softened

(1 RATING)

49 Pinches

Sherry Moeller

Dickinson, TX

Updated on Feb 11, 2012

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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prep time 20 Min

cook time 1 Hr 5 Min

method ---

yield 16 serving(s)

Ingredients

1 cup canned pumpkin
1 cup plus 2 tbsp. sugar substitute
1/2 cup brow sugar substitute
4 large egg whites, divided
1/2 cup fat free milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 package 8 oz. philidelphia neufchatel cheese, softened

How To Make layered pumpkin loaf

Step 1

Heat oven to 350 degrees.

Step 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.
Step 3

Spoon half of pumpkin batter into greased 9"x5" nonstick loaf pan; cover with layer of Neufchatel mixture and the remaining pumpkin batter.
Step 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.
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