Layered Pumpkin Loaf

READY IN: 1hr 45mins
Recipe by Chef.Jules

You'll love the surprise inside this delicious, smart-choice pumpkin bread: a creamy center.

Top Review by FrenchBunny

This was absolutely wonderful. I did use regular cream cheese because I can never find neufchatel. I used an immersion blender to blend the cream cheese mixture, the whisk just didn't do it. I love the blend of flavors of this loaf. Thanks for this recipe Chef.Jules. Made for Fall Pac'09

Ingredients Nutrition


  1. PREHEAT oven to 350ºF.
  2. Grease a nonstick 9x5-inch loaf pan; set aside.
  3. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl.
  4. Add flour, baking powder, pie spice and salt; stir just until moistened.
  5. Set aside.
  6. Beat Neufchatel cheese, remaining 2 tablespoons granulated sugar and the remaining egg white with wire whisk until well blended.
  7. SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter.
  8. Cover with remaining pumpkin batter.
  9. BAKE 1 hour to 1 hour 5 minute or until wooden toothpick inserted in center comes out clean.
  10. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 minute
  11. Remove bread from pan to wire rack; cool completely.

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