"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Layered Pumpkin Loaf Recipe

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This recipe for Layered Pumpkin Loaf, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Evon Engelhaupt

Category:
Category:

Ingredients:  
Ingredients:  
1 cup canned pumpkin
1 cup plus 2 tbsp sugar, divided
p firmly packed brown sugar
4 egg whites, divided
cup fat free milk
cup canola oil
2 cups flour
2 tsp baking powder
2 tsp pumpkin pie spice
tsp salt
1 pkg Neufchatel cream cheese

Directions:
Directions:
Preheat oven to 350
Grease a nonstick 9x5" loaf pan,set aside. Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt. Stir just til moistened, set aside. Beat cream cheese, remaining 2 tbsp 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 minutes or until toothpick inserted in center comes out clean. Run knife along edges of pan to loosen. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely

Number Of Servings:
Number Of Servings:
1 loaf, 16 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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