When it’s hot in California, it is hard to get in the fall spirit, especially with baking. After some 80 degree weather this week, it cooled down and rained last night! I received an e-mail on Thursday from Kraft Foods with this wonderful picture under quick breads. It looked too good not to try right away. We all agreed it was delicious. The pumpkin and spices were mild flavors, not too overpowering. Dylan enjoyed the cheese part the best. Plus, who doesn’t love pumpkin bread for breakfast on a fall rainy morning?

Layered Pumpkin Loaf
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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. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Neufchatel Cheese, softened

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 9×5-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.

Adapted from: Kraft Foods