Layered Pumpkin Loaf Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 o the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt. Stir until moistened. Set aside. Beat cream cheese, remaining 2 Tablespoons granulated sugar and the remaining egg white with beater until well blended. Spoon half of the pumpkin batter into prepared pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bale for 1 hour or until toothpick inserted in center comes out clean. Run knife or thin spatula around the edges of pan to loosen bread. Cool in pan on wire rack 10 minutes. Remove bread from pan and cool completely. If the bread is not cooked through but the top is getting too brown, cover loosly with foil till done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
• Combine sugar, oil, and eggs in a large mixing bowl and mix well.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
• Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
• Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
• Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.