KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Layered Pumpkin Loaf

Layered Pumpkin Loaf recipe
photo by:kraft
Just when you thought pumpkin bread couldn’t get any better, we added a creamy layer of Neufchatel cheese.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
16 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
10/23/2007
I thought the flavors were very good, but it needs some experimenting on getting the cream cheese to not fall apart when you cut it.
posted:
10/22/2007
Very good.
posted:
10/22/2007
It's better cold. It's a little dry in my opinion. I added the vanilla and pumpkin pie spice to the cream cheese like others recommended and I liked that. Took almost 1.5 hours to cook also.
posted:
10/21/2007
I would definately make this again. I made it the night before, and it was excellent cold. I did, however, add some extra pumpkin pie spice to the cheese mixture.
posted:
10/21/2007
Delicious recipe! I used some of the other recommendations and added an extra teaspoon of the pumpkin pie spice to the bread mixture. I also added a teaspoon of vanilla to the cream cheese mixture. I had to cook mine for 1 1/2 hrs. It was great!
posted:
10/20/2007
I might make it again. It is good and moist, but it takes more time that I had. If I was making it agin, I would double the recipe and make 2 batches and freeze or gift one. I thought the center could have had more sugar, so had to add more sugar to the center cream cheese middle when cut and plated. I prefer the pumpkin spice snack bars in the same magaizine issue for ease of prep and equally good taste.
posted:
10/20/2007
Great treat for fall and turns out beautiful.
posted:
10/19/2007
I had to cook it 1 hr and 45 min, at 1 hr it was still extremely doughy.
posted:
10/18/2007
I actually made this into muffins and received rave reviews from my entire family. If you make muffins cut the filling ingredients in half or make a double batch of everything else.
posted:
10/18/2007
I don't know what I did wrong..I followed the recipe but it overflowed in the oven and wouldn't firm up in the middle. It literally fell apart when I tried to cut it. Any ideas?
K:53680v1:107300
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email