Layered Pumpkin Loaf

Layered Pumpkin Loaf Recipe

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Sherry Moeller


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 vote
20 Min
1 Hr 5 Min


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
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
1 pkg
8 oz. philidelphia neufchatel cheese, softened

How to Make Layered Pumpkin Loaf


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

Printable Recipe Card

About Layered Pumpkin Loaf

Course/Dish: Sweet Breads
Other Tag: Healthy