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Layered Pumpkin Loaf

average rating

rate/review

prep time

20 min

total time

1 hr 25 min

makes

16 servings, 1 slice (73 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup packed brown sugar

4 egg whites, divided

1/2 cup skim milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. Magic Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

Make It

HEAT oven to 350ºF.

MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese spread, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.