Wednesday, September 24, 2008

Layered Pumpkin Loaf

I first saw this recipe in my Kraft Foods magazine last fall.  I was on (yet another) one of my diets, and didn’t let myself eat the carbs.  So this year, I am trying to be more lenient on myself.  Not to mention I had a can of pumpkin in my cabinet, though not expired, it was about time it got used!

We have editor’s meetings every Wednesday morning for the video editors.  There’s 9 staff editors plus our supervisor.  For the past three weeks I have been meaning to make this loaf.  I REALLY was planning on making it last week.  I was just planning on running to the small grocery across the street for the neufchatel cheese and the pumpkin pie spice.  Anyone want to guess what I COULDN’T find there?  Yeah… the neufchatel cheese, they didn’t have.  Fine, whatever, I’ll just get cream cheese.  So I head over to the spice area.  The pumpkin pie spice had the OLD McCormick label, and a fair amount of dust.  Let’s just say I walked out of the store empty-handed.  Long story, but I wasn’t able to drive to a larger grocery so I had to put it off.

Finally, I had all of the ingredients, and I made it last night for our meeting this morning.  It turned out, as a good way to celebrate/”send off” our supervisor.  He was leaving later in the day for Florida to get married on the beach!

I must say, this recipe turned out GREAT!  When I passed it around the table, everyone except one person wanted a slice!  And they raved about it!  The rest got gobbled up pretty quickly!  I definitely recommend this recipe.  It’s especially nice paired with my once-a-week pumpkin spice latte!


Layered Pumpkin Loaf


1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Neufchatel Cheese, softened


Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

A perfect pair…

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