Layered Pumpkin Loaf


by: Alida's Kitchen

A beautiful addition to your breakfast table during the holiday...or any time!


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serves: 16

1 cup canned pumpkin

1 cup plus 2 tablespoons granulated sugar, divided

1/2 cup packed brown sugar

4 egg whites, divided

1/2 cup low fat buttermilk

1/4 cup canola oil

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon salt (optional)

1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened

1/4 cup pepitas, chopped (optional)

Nutrition Facts
Layered Pumpkin Loaf

Servings Per Recipe: 16

Amount per Serving

Calories: 225

  • Total Fat: 8 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.1 mg
  • Sodium: 149.8 mg
  • Total Carbs: 34.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 20.8 g
  • Protein: 4.9 g

how is this calculated?

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1.  Preheat oven to 350 degrees.

2.  In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.

3.  In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.

4.  In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.

5.  Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible.

6.  Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter.

7.  Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.

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