Layered Pumpkin Loaf
submitted by Camille
(adapted from Kraft Foods)
1 cup canned pumpkin
1 cup plus 2 Tbsp sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp Baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 (8oz) pkg cream cheese, softened
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, remaining granulated sugar and remaining egg white with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese 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 bread from pan to wire rack; cool completely.
1 comment:
I do something similar that is so easy...just use a spice cake mix and a small can of pumpkin then mix together. No need to add anything else. I spread mine in a bar pan and bake at 350 until cooked. Then mix powder sugar with cream cheese for the topping. No eggs required! My kids call them pumpkin brownies or pumpkin bars.
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