Best Layered Pumpkin Loaf Recipes

LAYERED PUMPKIN LOAF

Steps:

• 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 tablespoons 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 minute 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 minute
• Remove bread from pan to wire rack; cool completely.

LAYERED PUMPKIN LOAF

Steps:

• 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.

LAYERED PUMPKIN LOAF

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 o the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt. Stir until moistened. Set aside. Beat cream cheese, remaining 2 Tablespoons granulated sugar and the remaining egg white with beater until well blended. Spoon half of the pumpkin batter into prepared pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bale for 1 hour or until toothpick inserted in center comes out clean. Run knife or thin spatula around the edges of pan to loosen bread. Cool in pan on wire rack 10 minutes. Remove bread from pan and cool completely. If the bread is not cooked through but the top is getting too brown, cover loosly with foil till done.

LAYERED PUMPKIN LOAF

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.
• Pour half the pumpkin batter into greased and floured 9x5-inch loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.