Layered Raspberry Pumpkin Loaf

  This fantastically tasty treat is something my mother taught me to make and she of course was taught by her mother before her, a recipe from a different time and different people.  When things were slower and people took time to enjoy the real treats of life like this cake called Layered Raspberry Pumpkin Loaf.

  My grandmother would want to know what you think, so if you get time, drop me a message to let me know what you think of her recipe.

Recipe and story by Warren Hayashi

 

“Hungry people will love the surprise inside this delicious, healthy-choice loaf bread: a raspberry cream center.”

 

                                            Layered Raspberry Pumpkin Loaf

Preparation time: 20-25 minutes

Total time: 85-90 minutes

 

Loaf:

1 cup (250 ml) fresh pumpkin

1 cup (250 ml) granulated sugar

½ cup (125 ml) firmly packed brown sugar

3 egg whites

½ cup (125 ml) skim milk

¼ cup (62.5 ml) canola oil

2 cups (500 ml) flour)

2 ½ tablespoons (37.5 ml) baking powder

2 tablespoons (30 ml) pumpkin pie spice

¼ tablespoon (3.75 ml) salt

 

Cream filling:

1 cup (250 ml) fresh raspberry jam

1 package (250 grams) Light Cream Cheese Spread, softened

2 tablespoons granulated sugar

1 egg white

 

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).  Grease a non-stick 9-5 inch loaf pan; set it aside till later.

Mix pumpkin, 1 cup of granulated sugar, the brown sugar, 3 egg whites, milk and oil in large bowl.  Add flour, baking powder, pie spice and salt, stir until it’s just moistened and then set aside.

Beat cream cheese spread, raspberry jam, 2 tablespoons of granulated sugar and 1 egg white with a wire whisk until the mixture is well blended.

Spoon half of the pumpkin batter into prepared pan and then layer the top of this with the raspberry cream cheese, and finish by putting the remaining pumpkin batter on top of the cream filling.

Bake 60-65 minutes, or until wooden toothpick inserted in center of loaf comes out clean.

To help remove loaf from pan, run knife or spatula along inside of pan edges to loosen loaf.  Cool loaf in pan, on wire rack and make sure to cool completely before serving.

 

Will make 1 loaf or 16 slices (1 slice approximately 70 grams)

Calories 220, Fat 7 grams (saturated 2.5 grams), cholesterol 15 mg, sodium 180 mg, carbohydrate 36 grams, fibre 1 gram, sugar 22 grams, protein 4 grams, vitamin A 30%DV, vitamin C 2% DV, calcium 6% DV, iron 8% DV