"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Layered Pumpkin Loaf Recipe

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This recipe for Layered Pumpkin Loaf, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Friday, April 17, 2009


1 c. canned pumpkin
1 c. plus 2 T. granulated sugar, divided
1/2 c. firmly packed brown sugar
4 egg whites, divided
1/2 c. fat free milk
1/4 c. canola oil
2 c. flour
2-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) cream cheese, softened

Preheat oven to 350. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 c. granulated sugar, 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, remaining 2 T. 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 or until 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 min. Remove bread from pan to wire rack; cool completely.




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