Layered Pumpkin Loaf

This was a yummy little snack {pretty decent nutritionally too!}. It reminded me of a less-sweet version of the traditional pumpkin bars. The only thing I'd do differently next time is to make sure that I bake it a little longer. The center of the loaf {you can see in the pic} was clearly not baked. Then again, when the timer beeped, I let Blake check it since I was feeding our littlest member his dinner. He's sort of an amateur baker. The loaf came out a bit too soon. But, at least he tried!

The husband rating: No grade. Instead he said, "I'd rather have a real pumpkin bar." Nice.

My mom, however, thought it was very delicious and even asked for the recipe.


Layered Pumpkin Loaf

1 cup canned pumpkin {I actually used a whole can for more pumpkin flavor}

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup packed brown sugar

4 egg whites, divided

1/2 cup milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. baking powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (8 oz.) Neufchatel Cheese, softened

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.