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Layered Pumpkin Loaf

Layered Pumpkin Loaf recipe
photo by:kraft
The cream cheese layer complements the pumpkin flavour and makes this quick bread more attractive.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
16 servings, 1 slice (73 g) each
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posted:
1/4/2008
I have made this for numerous events..always getting rave reviews. This has become our family favorite, and now replaces pumkin pie at Thanksgiving dinner.
posted:
12/17/2007
I've made this quite a few times now, but I delete the cream cheese filling. I replaced the cream cheese filling with a mixture of 2 tsp. of pumpkin pie spice and 3 tbsp. of sugar. It makes a nice dark ribbon after cutting and it adds more flavor.
posted:
12/5/2007
I made this for my sons first birthday party and every one loved it.
posted:
11/13/2007
Nice loaf, but I will leave the cream cheese out of it the next time. This was just too much cream cheese for me! I agree a cream cheese icing would be nicer.
posted:
11/2/2007
I found the samething. Leave the cream cheese filling out of it or after it is cooled completely, make a cream cheese frosting for it instead. But it was really moist. My friends also liked it.
posted:
11/1/2007
Excellent loaf - very moist. My co-workers loved it.
posted:
10/29/2007
I found that although this bread was generally delicious, the cream cheese was unnecessary and added a funny flavour.
posted:
10/15/2007
This could be a great loaf! I found the bottom didn't cook at all. The cream cheese kept the bottom wet.
posted:
10/13/2007
This is a fabulous recipe. So easy to make and wonderfully delicious & moist. 5 stars!!
posted:
10/8/2007
I tried this recipe for Thanksgiving dinner yesterday, but as one of our guests was diabetic, I supplemented the sugar with Splenda and Splenda Brown Sugar Blend and the flour for whole wheat flour then, I put a dollop of the remaining canned pumpkin on each piece. The loaf was delicious and the dollop of pumpkin added moisture and flavour. This might become a new tradition. Healthy and Tasty!
K:53680v2ec:107019
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