Monday, November 18, 2013

This is SOOOO good -Layered Pumpkin Loaf Recipe - Kraft Recipes



I got this recipe from Kraft Foods. It is wonderful!


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  skim milk
1/4 cup  canola oil
2 cups  flour
2-1/2 tsp.  Magic Baking Powder
2 tsp.  pumpkin pie spice
1/4 tsp.  salt
1 pkg.  (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
make it
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 spread, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.

Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.