The Best Pumpkin Bread Ever

Happy October! In honor of the pumpkins poppin' up everywhere, this week's recipe is a layered pumpkin loaf. It's pretty simple to make, and since I didn't have pumpkin pie spice (which you can buy at any grocery store)I just threw in some cinnamon and nutmeg. You can also add chocolate chips if you want. It is delicious! Get excited for some awesome Halloween treats I'll be posting throughout the month.

Layered Pumpkin Loaf recipe:

Prep Time:
20 min

Total Time:
1 hr 25 min

Makes:
1 loaf or 16 servings, one slice each

What You Need

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly 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

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

How to Store the Bread

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