Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.
For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo). While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf. Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle. Regardless of the reason, this is just plain good.
I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice. I also added the chopped pepitas on top. Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.
If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.
Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.
- 1 cup canned pumpkin
- 1 cup plus 2 tablespoons granulated sugar, divided
- ½ cup packed brown sugar
- 4 egg whites, divided
- ½ cup low fat buttermilk
- ¼ cup canola oil
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt (optional)
- 1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
- ¼ cup pepitas, chopped (optional)
- Preheat oven to 350 degrees.
- In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
- In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
- Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
- Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
- Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.
Adapted from Kraft
Very pretty! It looks tasty. I like the idea of using the seeds as garnish. Adorable!
Looks great! I’ll have to try it. Love the pumpkin seeds on top!
This looks so pretty with the layer! 🙂 And the nutritional stats are great, as well 🙂
I may or may not have also purchased several slices of pumpkin bread from the place with the green logo! I love the pepitas on top, and that little crunchy bite. It’ll be so nice to have a substitute recipe for the days I’m nowhere near the green logo place!
Beautiful bread! That swirl running through is awesome!
The swirl in the middle is calling my name! I am weak to all things pumpkin. YUM!
That really does look amazing! I was immediately attracted to the pepitas on the top of the loaf…but everything looks amazing!
This looks awesome! Great recipe. Love the cream cheese layer – yum!
This bread looks incredible! So perfect for this time of year, and definitely has that wow-factor going on 🙂
Oh my gosh! Cream cheese in the middle of pumpkin bread?!? Gimme some of that! I can’t wait to make me some of this. Thanks for a great looking recipe!
This loaf looks gorgeous! Definitely perfect for the holidays =)
What a fabulous loaf…with the yummy filling, you’d never notice the reduced fat. I love pumpkin, too, and this bread looks wonderful~
Looks delicious, the filling just takes it to the next level.
I want this for breakfast… and then again for dessert! 😀
What a gorgeous pumpkin loaf! Love the cheese swirl a lot.
Merry Christmas!
Angie
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
I have made this 3 times now & it’s very yummy! My question is why is my loaf separating at the top like a split? Also when I slice mine it falls apart. Help!