Foodie Friday: Kraft Pumpkin Loaf

I had printed this recipe a while ago and thought, HMMMM I have pumpkin.

I looked at the reviews after the fact and it seemed like a mixed bag.

Mom like it though so that's all that counts to me =)

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  ***I used regular old cream cheese, well not old but you know what I mean...

SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; 

cover with layers of Neufchatel mixture and remaining pumpkin batter

I was disappointed with the way the recipe was written. I think this could have been made into 2 loaves of bread. But the way the recipe reads (to me at least) it was for only one pan. It ooozed all over.
 The recipe also doesn't state to use a different bowl when mixing the cream cheese. I get that it should be common sense but for someone new to baking...I can see where  it all might have gotten mixed together with the pumpkin mix. Especially if it is a new baker who hasn't learned to read a recipe all the way thru.

Took FOREVER to bake so be warned. It was hard to tell the doneness bc of the cream cheese

Layered Pumpkin Loaf

http://www.kraftrecipes.com/recipes/recipeallratings.aspx?recipe_id=107300&ct=1&pg=3

photo by: 

kraft

what you need

1

cup  canned pumpkin

1

cup  plus 2 Tbsp. granulated sugar, divided

1/2

cup  packed brown sugar

4

 egg whites, divided

1/2

cup  fat-free milk

1/4

cup  canola oil

2

cups  flour

2-1/2

tsp.  CALUMET Baking Powder

2

tsp.  pumpkin pie spice

1/4

tsp.  salt

1

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

make it

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 the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; 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.

kraft kitchens tips

HOW TO STORE BREAD

Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.