Layered Pumpkin Loaf Recipes

LAYERED PUMPKIN LOAF

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.
• Pour half the pumpkin batter into greased and floured 9x5-inch 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 from pan to wire rack; cool completely.

BEST EVER PUMPKIN SPICE BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
• Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
• Grease 2 loaf pans with butter and line with parchment paper.
• Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
• Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
• Serve when cool, or store in an airtight container for up to 4 days.

PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
• In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees and grease 2 loaf pans.
• Mix together well the pumpkin, sugar, oil and eggs.
• Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
• Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

PUMPKIN CHEESE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
• In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

LAYERED PUMPKIN LOAF

Steps:

• 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 tablespoons 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 minute 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 minute
• Remove bread from pan to wire rack; cool completely.

LAYERED PUMPKIN LOAF

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix pumpkin, 1 cup sugar substitute, brown sugar substitute, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining sugar and egg white with whisk until well blended.
• 3. Spoon half of pumpkin batter into greased 9"x5" nonstick loaf pan; cover with layer of Neufchatel mixture and the remaining pumpkin batter.
• 4. Bake 1 hour to 1 hour and 5 minutes or until toothpick inserted into center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove bread from pan to wire rack; cool completely.