Layered Pumpkin Bread

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Nutritional Info

Servings Per Recipe: 32
Amount Per Serving
Calories: 206.0

Total Fat: 10.5 g
Cholesterol: 40.3 mg
Sodium: 140.8 mg
Total Carbs: 25.7 g
Dietary Fiber: 0.9 g
Protein: 2.9 g

View full nutritional breakdown of Layered Pumpkin Bread calories by ingredient

Introduction

This is a favorite recipe I found in a magazine but I "play" with the ingredients. You can lighten the recipe with light cream cheese and yogurt, use splenda, part whole wheat flour, and use part apple sauce for the oil - but here is the recipe in its original form. Very pretty and satisfying too! Note that it is best made the night before you want to eat it!
Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.
A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite, yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food. This is a favorite recipe I found in a magazine but I "play" with the ingredients. You can lighten the recipe with light cream cheese and yogurt, use splenda, part whole wheat flour, and use part apple sauce for the oil - but here is the recipe in its original form. Very pretty and satisfying too! Note that it is best made the night before you want to eat it!
Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.
A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite, yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food.

Minutes to Prepare: 25

Minutes to Cook: 60

Number of Servings: 32

Ingredients

1/2 of an 8 -ounce package of cream cheese, softened

1/4 cup sugar

1 8 ounce sour cream

1 egg

2 Tbsp. finely chopped crystallized ginger

3 cups flour

2 tsp. baking soda

2 tsp. ground cinnamon

1 tst. ground nutmeg

1/2 tsp. salt

2 cups sugar

4 eggs

1 15-ounce can pumpkin (or about 2 cups cooked pumpkin)

1 cup cooking oil

1/3 cup water

Directions

Preheat oven to 350
Spray bottoms and sides of 2 9x5x3 loaves with Pam.

Prepare filling: Combine cream cheese, 1/4 cup sugar, sour cream and egg and beat well. Add crystallized ginger. Set Aside.

Prepare batter: Mix flour, baking soda, 3 spices and salt in a bowl . In another large bowl beat together 2 cups sugar, 4 eggs, pumkin, oil and water. Gradually add flour mixture until combined.

Spoon 1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between the pans and spread evenly. Spoon the remaining pumpkin bater onto the cream cheese mixture and spread evenly (don't worry if cream cheese shows)

Bake 60 to 70 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.

Store in the fridge overnight then cut into 32 slices. Store leftovers in fridge for up to a week. Freezes well and makes a nice gift.

Number of Servings: 32

Recipe submitted by SparkPeople user JUSTYNA7.