layered pumpkin loaf

★★★★★ 1
sjmadm1 avatar
By Sherry Moeller
from Dickinson, TX

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

★★★★★ 1
serves 16
prep time 20 Min
cook time 1 Hr 5 Min

Ingredients For layered pumpkin loaf

  • 1 c
    canned pumpkin
  • 1 c
    plus 2 tbsp. sugar substitute
  • 1/2 c
    brow sugar substitute
  • 4 lg
    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

  • 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.

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