Ok, so it's been a little crazy online, on TV, in stores, or everywhere I look. I mean, come on! Can't I get a break from it? It can be a little overwhelming at times. If I hear pumpkin one more time, I swear I'm going to....
Wait? Did you think I was talking about something else?
Yes, today is officially Election day.
But I'd also like to mention we are only about 2.5 weeks away from Thanksgiving! And that means another month of pumpkin items. Pumpkin lattes, pumpkin pie, pumpkin butter, pumpkin pancakes, pumpkin yogurt, pumpkin cupcakes, pumpkin everything! It can be a bit too much if you don't like pumpkin, but luckily I am a big fan of it.
But I'd also like to mention we are only about 2.5 weeks away from Thanksgiving! And that means another month of pumpkin items. Pumpkin lattes, pumpkin pie, pumpkin butter, pumpkin pancakes, pumpkin yogurt, pumpkin cupcakes, pumpkin everything! It can be a bit too much if you don't like pumpkin, but luckily I am a big fan of it.
This recipe has been one of my favorites from my mom and best of all it's low fat. So that means it's ok to have three slices instead of one. I won't judge.
Layered Pumpkin Loaf!
I made this last weekend when I went wine hopping with Brendan, his dad and his fun coworkers and wives. We had so much fun at the wineries.
Doesn't this winery look like a castle?
The name of the winery is called Morais Vineyards and it's located in Bealeton, VA. The people are SO friendly there and their wines are excellent.
Here is the recipe which is broken down into Wet Ingredients, Dry Ingredients, and Cream Cheese Mixture.
1. First preheat the oven to 350 degrees and grease a 9 x 5 loaf pan. I grease mine with margarine so the bread will come out nicely once it has baked.
2. Mix first 6 ingredients in a large sized bowl (Wet Ingredients).
3. Mix next 5 ingredients in a medium sized bowl (Dry Ingredients).
4. Add Dry Ingredients to Wet Ingredients just until moistened.
5. In a small bowl, whisk together the cream cheese, sugar, and egg white.
6. Spoon 1/2 pumpkin batter in pan.
7. Spoon entire cream cheese mixture over the batter.
8. Cover with remaining pumpkin batter. Bake until toothpick comes out clean for about 1 hour, 5 minutes.
Here is the recipe which is broken down into Wet Ingredients, Dry Ingredients, and Cream Cheese Mixture.
Servings: 24
Serving size- 1 piece
Calories: 157.62
Fat: 6.71 g
Calories: 157.62
Fat: 6.71 g
Carbs: 22.3 g
Fiber: .75 g
Fiber: .75 g
Protein: 2.87 g
Points: 4
Recipe Breakdown:
Wet Ingredients:
Wet Ingredients:
1 cup canned pumpkin (I use Libby's Pumpkin)
1 cup sugar
1/2 cup packed brown sugar
3 egg whites
1/2 cup skim milk
1/2 cup canola oil
Dry Ingredients
2 cups flour
1 3/4 tsp. baking powder
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
Cream Cheese Mixture
1 package of Neufchatel cream cheese (8 ounces)
2 Tbsp. sugar
1 egg white
1 3/4 tsp. baking powder
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
Cream Cheese Mixture
1 package of Neufchatel cream cheese (8 ounces)
2 Tbsp. sugar
1 egg white
1. First preheat the oven to 350 degrees and grease a 9 x 5 loaf pan. I grease mine with margarine so the bread will come out nicely once it has baked.
2. Mix first 6 ingredients in a large sized bowl (Wet Ingredients).
3. Mix next 5 ingredients in a medium sized bowl (Dry Ingredients).
4. Add Dry Ingredients to Wet Ingredients just until moistened.
5. In a small bowl, whisk together the cream cheese, sugar, and egg white.
6. Spoon 1/2 pumpkin batter in pan.
7. Spoon entire cream cheese mixture over the batter.
8. Cover with remaining pumpkin batter. Bake until toothpick comes out clean for about 1 hour, 5 minutes.
The bread comes out very moist and not overly-pumpkin flavored. The cream cheese also hits the spot! It goes well with apple cider, milk or a white wine.
Don't forget to vote today!
Something to think about from a wise man. And it's non-political, yay!
Recipe borrowed from MOM. <3