Layered Pumpkin Loaf
by:
A beautiful addition to your breakfast table during the holiday...or any time!
ingredients
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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)
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
preparation
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.
1
comments
Mommy_loves_to_cook
November 15, 2011