Thursday, November 12, 2009

Pumpkin Bread

This recipe is adapted from Kraft Foods and is actually called Layered Pumpkin Loaf. But I don't like the sound of that. Heh heh.

So Pumpkin Bread, it is!

Anyway, my variation to the recipe is that I omitted the cream cheese (but only becuz I was out, not becuz I wouldn't have liked it that way!) and I threw in some yummy chocolate chips. Like I told Big D, everything tastes better with chocolate!


Prep Time: 20 min Total Time: 1 hr 25 min
Makes: 16 servings

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel 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 Neufchatel 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 Neufchatel 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.


Rona's Home Page said...

Have you ever heard of shelf milk? If you have...have you ever used it in recipes?