Recipe 921 - Layered Pumpkin Bread
Recipe 921 - Layered Pumpkin Bread
(by Shirley McNevich)
1 cup Libby's canned pumpkin
1 cup + 2 TBSP white sugar
1/2 cup Domino's dark brown sugar (packed)
4 egg whites
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 - 8oz. Philadelphia cream cheese (softened)
In a bowl add pumpkin, 1 cup white sugar, brown sugar and 3 of the egg whites--stir. Add milk and oil--mix with a spoon until smooth. Add flour, baking powder, pumpkin spice and salt--stir until moistened--set batter aside. In a separate bowl add cream cheese, 2 TBSP white sugar, 1 egg white--beat with a wire whisk until blended. Grease a bread loaf pan. Pour 1/2 of the pumpkin batter in the loaf pan. Pour all of the cream cheese mixture on top of the pumpkin batter. Pour the rest of the pumpkin batter on top of the cream cheese mixture. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool 20 minutes, then loosen edges with a knife. Dump it upside down on top of a serving plate. Cool completely, then refrigerate.
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Other Recipes:
- 752 - Cream Cheese Pecan Frosting
- 846 - Quick Cheese Dip
- 892 - Peanut Butter Éclair Cake
- 906 - Cherry Coffee Cake
- 943 - Chicken and Rice Casserole
- 916 - Strawberry Oreo Cookie Whip
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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