Recipe for Layered Pumpkin Loaf


As fall is definatly in the air, so are my cravings for all things pumpkin and spice. Thus the search for a great pumpkin loaf recipe…

Of course, being a novice baker, I turned to Kraft Canada, who are the kings of easy and yummy recipes. (read, you can’t screw it up and burn the house down). Here’s their recipe for Layered Pumpkin Loaf. Don’t you just want to eat the picture?

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 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

PREHEAT oven to 350ºF. Grease a nonstick 9×5-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 cream cheese spread, 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 cream 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 centre 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.


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