Ingredients for Layered Pumpkin Loaf
- 1 (15 ounce) can pumpkin puree
- 1 cup plus 2 tablespoons granulated sugar
- ½ cup packed brown sugar
- 4 large egg whites
- ½ cup milk
- ½ cup vegetable oil
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 ounces Neufchâtel cheese
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How to Make Layered Pumpkin Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, 3 large egg whites, ½ cup milk, and ½ cup vegetable oil.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a medium bowl, beat 4 ounces Neufchâtel cheese (about ½ package), 2 tablespoons granulated sugar, and 1 large egg white until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spread the Neufchâtel cheese mixture evenly over the batter.
- Top with the remaining pumpkin batter.
- Bake for 60-75 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before running a knife or thin spatula around the edges to loosen.
- Transfer the loaf to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
86g
Fat
12g
Carbs
11g
