I hope you had a wonderful Thanksgiving and enjoyed some great food and quality time with family and friends! I'm happy to report that my first Thanksgiving meal was a success (and it was so much fun!) For the first time ever, we cooked a fresh turkey and brined the bird too....everyone agreed it was the best turkey we've ever had but now we don't know if that's due to the freshness or the brining! Guess we'll just have to do both again next year!
I have a couple of side dishes that I want to get around to posting this week because they turned out particularly delicious! I know I'm a little late to help you out with Thanksgiving ideas...but the recipes will keep til next year!
This layered pumpkin bread was our breakfast on turkey day and was such a treat with some warm pumpkin spice coffee. This trimmed down version left plenty of room in our tummies for the feast that came later!
Layered Pumpkin Loaf
(Source: Kraft Food & Family)
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. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1. Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside.
2. 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.
3. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
4. Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
5. 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.