This is in my oven right now. Hope it's tasty! (It's from the Kraft Fall 2007 magazine thing and it is on their web site, too.) 1 cup canned pumpkin 1 cup plus 2 Tbsp. granulated sugar, divided 1/2 cup firmly 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, 1/3 Less Fat than Cream Cheese, softened 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 Tbsp. 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 min. 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 min. Remove bread from pan to wire rack; cool completely.
Oooooo, this sounds good! I found it on their website and it looks really good from the picture. I would agree with one of the reviewers about adding something to the cream cheese filling, so I think I'll do that when I make this.
Did they say to make it sweeter? Because it was okay, but I think it would be a lot better if the cream cheese part was sweeter.
One reviewer said they would mix in some cinnamon or nutmeg into the cream cheese. I was thinking about that and maybe adding a bit of powdered sugar (not too much). What do you think, since you have already made it "as is"?
I plan on making this soon! Make a few changes (I don't believe Canola oil is good for anyone) and I don't use FF anything really.
I always use skim milk and the 1/3 less fat cream cheese, so I am not sure that that would make a difference in the taste to me. Let me know if you sweeten it up! (Can you tell I like sweet stuff?!)
I doubt the FF milk versus any other kind of milk will make much of a difference. I don't use Canola oil either, but I believe that is listed for advertisement. I would use unsweetened applesauce for that. Is that what you use or some other kind of oil? As for the cream cheese, yeah, some vanilla would be good, too! So I think I'll add some powdered sugar, vanilla, and a little cinnamon/nutmeg mix. Overpowering? Maybe? But I like overpowering! Will post when I get around to making this, which I hope is soon!
I sprinkled on a little nutmeg today as I was eating it and it wasn't bad. It gave it a much more pumpkin pie taste. And can you tell me why you don't use canola oil? I get all of the oil info confused, but I guess I don't use it, either, because I had to go get some for this.
Canola oil has the bad fats in it, not the good fats, like some other oils, such as Olive oil. That's why I usually use Olive oil or applesauce in place of it, depending on my mood. Substitute the same amount and it lowers the fat content with applesauce, or it give you the right kinds of fat with oils like Olive oil. Btw, I'm going to make that recipe later today and I'll let you know how it turns out!!!
I usually do, too! It's in the oven right now and it smells good! I can't wait until it's done! I did some things differently, but I'll explain later.
Well, I made it and unfortunately, my dh and I didn't care for it. Even with the changes I made, which could have only made it better, it still just didn't suit our tastebuds. I almost always love all pumpkin recipes, too! It took a lot longer to cook, so the outside got really hard. I peeled that away and we ate the inside, but it still didn't make us go, 'wow', kwim? Then, I went to pull it out and lay it on the cooling rack and it split down the middle where the cream cheese was and made a big mess.:lol: Ah well. The cream cheese was really good, which I made my changes to and even added some dark chocolate chips to it and it was good! So we sat around licking that off.:lol: Overall, it was alright, but not great. I'd rather consume better tasting calories. LOL! Plus, mine didn't look anything like how Kraft's turned out, so I don't know what they did, but mine certainly didn't look like that. Mine looked terrible!:lol: Thanks for sharing the recipe, because it did make my kitchen smell good. I just wish the taste would have gone with it. It made my dh want my pumpkin chocolate chip cookies, so now I'm being told I have to make that next. Maybe I'll post that recipe in the next few days. They are really good!
Thanks for the update. Mine split at the top, too. If you want a GREAT pumpkin recipe, Kraft had a pumpkin cake one a few years ago. I think it is on their web site. I make it every year--cream cheese layers in between the cake with caramel and pecans on top. It is pretty much my Thanksgiving meal!:lol:
Are you talking about this one? http://www.kraftfoods.com/main.aspx...2=pumpkin cake&u3=**5*13&wf=9&recipe_id=65930 That looks awfully good! Except I'm not a caramel fan, so I'd have to do another flavor, but it sure does look good! It has excellent ratings, so I imagine it's as good as you say it is! I'll let you know when I do and tell you what I think! It certainly looks like a meal in of itself.:lol::lol:
