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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
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posted:
3/4/2008
OMG this was so good!!!
posted:
2/29/2008
I really enjoyed this bread, very easy to make and not too sweet. I used a small loaf pan and used the leftover mix in a mini muffin tin and topped them with chocolate morsals (I didn't use the cream cheese in the muffins)and baked them for 25 minutes. My family liked the muffins even more than the bread!
posted:
2/26/2008
I made this bread for a bake sale at school. It smelled delicious and was very easy to make. My only disappointment was not being able to try it. I will make it again soon for my family.
posted:
2/26/2008
This bread is very moist and delicious. I found that it froze very well also. It was just as moist as when first baked. The people at my office loved it. I would definitely make it again.
posted:
2/10/2008
Did not work well at all. After cooking for an extra 15 minutes, when we cut into it, the inside spilled out. It never solidified in the center.
posted:
2/5/2008
I made these as muffins instead! They were so good!
posted:
2/3/2008
My family loves this recipe!!! I have modified it a bit and it is a favorite no matter where I take it. Instead of oil I use the same amount of applesauce and I put 2 whole eggs in it and don't add the cheese layer at all. After the bread is done cooking we slice it and spread cream cheese on it instead!!
posted:
1/23/2008
Maybe I did something wrong, but the cheese separted a bit and nobody like it.
posted:
1/21/2008
I made this three times and had a problem each time.Changed the oil second time,then third,changed from splenda to sugar and bought newrer baking powder.Each time did not rise properly. Very disappointed. what is wrong?
posted:
1/19/2008
Made different pumpkin bread recipe but put the cream cheese layer in. Added little more sugar to the cream cheese mixture. Very good and keeps the bread very moist. Of course I will make pumpkin bread again. -A cook in St. L, MO.
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