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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:
9/23/2007
the recipe sounds very simply, easy to make, and time period is great.
posted:
9/22/2007
I could not get the bread to bake through. Any suggestons?
posted:
9/20/2007
I don't have a 9x5 loaf pan, so I used a bundt pan and it turned out beautifully. I also added a glaze, and that worked out beautifully as well. I took this to work and it was a HUGE hit with my co-workers!
posted:
9/20/2007
I really enjoyed this, as did my family, the only thing I would do differently is add a little something to the cream cheese filling, maybe a little cinnamon or nutmeg? It was just a little stark in the middle of such a flavorful bread.
posted:
9/19/2007
I used a sugar substitute and half all purpose half whole wheat flour. It turned out great!! My co-workers and family loved it.
posted:
9/18/2007
I used a sugar blend and brown sugar substitute and it was really great. The bread was moist and the whole family devoured it. I would definitely make it again and maintain using the sugar substitutions as it was perfectly sweet for us! I was pleasantly pleased that the bread wasn't "rubbery" with all the low-fat products.
posted:
9/18/2007
I used 2% milk instead (because that's all I had) and it was good! Not too sweet - just right for a healthy snack. I cooked it about 10 minutes longer than suggested ... a great surprise inside for guests. :-)
posted:
9/18/2007
Compared to other pumpkin bread recipes I found this to lack flavor and found it to be very bland. It was however very easy to make.
posted:
9/17/2007
So yummy. It just tastes like Fall.
posted:
9/17/2007
I've made this recipe twice in the last week and it disappears almost immediately. Wonderful blend of flavors and so easy to make.
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