This was super yummy! I made it for Thanksgiving - doubled the recipe, so made 2 loaves. This bread does not travel that well. You have to refrigerate it and after a few days it becomes soggy. I suggest eating it the day of or the day after and then tossing it! I think this bread could be good without the cream cheese as well. Delish!
Prep Time:
20 min
Total Time:
1 hr 25 min
Makes:
16 servings
What You Need!
1 cup canned pumpkin (be careful not to put the whole can of pumpkin in)
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
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 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.
Kraft Kitchens Tips
How to Store Bread
Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.
Nutrition Information
Calories
220
Total fat
7 g
Saturated fat
2.5 g
Cholesterol
10 mg
Sodium
220 mg
Carbohydrate
35 g
Dietary fiber
1 g
Sugars
21 g
Protein
4 g
Vitamin A
50 %DV
Vitamin C
0 %DV
Calcium
6 %DV
Iron
6 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
2 Carbohydrate + 1 Fat
Nutrition Bonus
Welcome fall with this delightful pumpkin bread that is rich in
vitamin A from the canned pumpkin. Carb Choices: 2
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