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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:
10/14/2007
It was great, very tasty! Kudos to you Kraft for another good recipe!
posted:
10/14/2007
The loaf part of it was tasty, but the cream cheese sunk to the bottom, and was very bland.
posted:
10/13/2007
I have made this 3 times already. The 1st time, I made it to take to work and my husband tried it. He told me I could make him one to take to work too. Everyone just loved it at both places. I will definately be making it lots in the future also.
posted:
10/13/2007
I loved this recipe.
posted:
10/13/2007
I omitted the cream cheese center and used unsweetened applesauce instead of the oil and it was fantastic! I would definitely make it again.
posted:
10/12/2007
This wasn't very good at all! I thought this would be an easy pumpkin roll..NOT! First, it overflowed while baking (and I used a larger pan than it called for) and the center, right below the cream cheese didn't get done! Not impressed with this one at all!
posted:
10/11/2007
Very easy and very yummy! It definitely doesn't taste lowfat. The recipe said to store in the refrigerator, and I found that I liked the bread best when it was cold!
posted:
10/10/2007
My family LOVED this!!!! My husband is a major cheesecake fan, and loved the filling.
posted:
10/10/2007
I made this recipe, this past weekend and it was a hit! I used fresh pumpkin & made it into muffins instead, easier to share & eat. Good at room temp, but MUCH better warmed up.
posted:
10/10/2007
Very moist and not to sweet
K:53680v1:107300
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