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Layered Pumpkin Loaf | www.tasteandtellblog.com

A few weeks ago, I was given a loaf of pumpkin bread. The label said it was called a “Pumpkin Cream Loaf.” I took it home, and both my husband and I were excited to try it out. After slicing it open, we realized it was nothing more than regular, old pumpkin bread. Not that there is anything wrong with pumpkin bread – I love pumpkin bread. But that “cream” in the title had both of us thinking there would be a creamy center or something different to it.

I hadn’t been able to stop thinking about a pumpkin bread with creamy center since that bread. So when I saw this recipe for this Layered Pumpkin Loaf, I knew it would be one that I would be trying out.

This is another recipe where I wish I would have trusted my initial instinct. After noticing that the original recipe called for egg whites, fat free milk, and fat-free cream cheese, I realized that they were trying to cut down on the fat and calories for the recipe. Now, I know that I can always use a lower fat/lower calorie recipe. But last time I tried a “healthy” quick bread, it wasn’t the best.

I compromised, and used the egg whites, but used 2% milk and regular cream cheese, because I had them on hand. The final bread was good, but it was missing some richness because of the eggs. Both my husband and I liked it enough to eat more than our fair share of it, and I really love the idea of this bread, but next time, I would make a different pumpkin bread recipe and add the cream cheese layer. Because that cream cheese layer really does bring something special and different to this bread!

Recipe Rating: 3.5 out of 5

Layered Pumpkin Loaf
adapted from Recipes from River View

Makes 1 loaf

1 cup pumpkin
1 cup + 2 tablespoons sugar
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 8-oz. package cream cheese, softened

Heat oven to 350F. Grease a 9×5-inch loaf pan; set aside.

Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.

In another bowl, beat cream cheese, remaining 2 tablespoons sugar and the remaining egg white until well blended.

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

Bake in the preheated oven for about 2 hour or until a knife inserted in the middle comes out clean. Run a knife or thin spatula around the edges to loosen the bread. Cool in the pan on a wire rack fro 10 minutes. Remove bread from pan to the wire rack to cool completely.

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18 Responses to Cookbook of the Month Recipe – Layered Pumpkin Loaf

  1. Rosa's Yummy Yums says:

    That loaf is gorgeous!



  2. Valerie says:

    Sorry your attempt was a bit disappointing, especially after you've been craving it. I think it looks really good.

  3. Barbara says:

    I'm sorry the recipe didn't turn out exactly as you would have liked, but it looks grand! I love the cream cheese center! Good idea to use it in your other pumpkin bread recipe.

  4. Kim says:

    What a great idea to put a cream cheese layer in the middle of a pumpkin loaf. Sorry you didn't love the recipe, but it looks delicious!

  5. Katerina says:

    It is so hard to trust your instincts isn't it? It still looks good though.

  6. Ingrid says:

    That creamy cheesy center looks good. Yours is the second blog that I've read that wasn't happy with the outcome of this bread. I'd like to see your tweaks if you make it again.

    Happy Friday!

  7. Marisa says:

    That pictures looks AMAZING!!!

  8. Grace says:

    the orange-white contrast is even more outstanding that the black-white contrast in a chocolate and cream cheese pairing. what a gorgeous loaf.

  9. Anonymous says:

    Not bad looking at all, the peek of cream is enticing. I don'tknow if I'm a pumpkin convert…I still prefer Banana bread 🙂 Damn seasons! (Only because I'm not from the west so pumpkin baking is new to me…and my first try was very middle of the road, saved only by some caramel curd!

  10. Kitchen Butterfly says:

    The last post was from me…hit the enter button a bit too hastily

  11. Sweet and Savory says:

    I have a recipe on my blog for pumpkin bread with a cream cheese filling and it came our nicely. Of course, I ignored the fat content.

    Yours looks as good as the best and since you ate a good share, it sounds like it still was good. There is a next time, if you yearn for it again.

  12. Cookie baker Lynn says:

    It looks delicious. Sorry it wasn't all you'd hoped for.

  13. solid wood barstools says:

    Sorry to hear that it did not turn out the way you liked it. The cream cheese center is nice and looks yummy!

  14. Emily says:

    I think it looks really good. I love the idea of a cream cheese layer. Yeah, it's hard for me to make anything low-fat. I wonder if you could use just eggs instead of whites?

  15. Katie says:

    Wow this sounds fabulous!! Never had a cake with a visible layer of cream cheese baked into it. Sounds delicious and what a gorgeous colour.

  16. Ben says:

    Oh yummy! That loaf looks amazing. This is something that I MUST try this season 😉

  17. eatme_delicious says:

    I would've been disappointed about the pumpkin "cream" loaf too. Too bad you didn't like this one you tried making! It looks gorgeous though. I love the cream cheese swirl. I've been wanting to make a pumpkin loaf with a cream cheese swirl for a long time!

  18. Katrina says:

    I just recently made a loaf just like this, but my cream cheese layer wasn't working, so I swirled it. Still good and it looked pretty. I still want to try to get the layer in the middle though.

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