LAYERED PUMPKIN LOAF
Make and share this Layered Pumpkin Loaf recipe from Food.com.
Provided by Chef.Jules
Categories Quick Breads
Time 1h45m
Yield 1 slice each, 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 217.5, Fat 7, SaturatedFat 2.4, Cholesterol 10.9, Sodium 207.3, Carbohydrate 35.1, Fiber 0.9, Sugar 21.7, Protein 4.4
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