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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:
9/11/2007
I am the only one that really likes pumpkin anything in my family I made this bread and they were all over it.. I think I will make this as Christmas gifts for co-workers.. it was delicious
posted:
9/11/2007
I used half whole wheat flour and half all purpose flour and it turned out great. If I made it again I would add more sugar to the cream cheese mixture.
posted:
9/10/2007
This is a very good recipe but I would agree that it needs a little more pumpkin next time. Mine was good but I think I put a bit more pumpkin pie spice so it had a bit more flavor
posted:
9/10/2007
It was very good, but I think next time I'll add more pumpkin because it was a little bland on the flavor side. Everyone loved the cream cheese in the middle.
posted:
9/10/2007
Was a little disappointed in this. The first loaf that I baked fell apart when I removed it from the loaf pan after 10 minutes. The second loaf I let cool in the pan and it cut nicely into slices like the picture. Although it does seem a bit soggy. I really like the flavor of the pumpkin bread, and may just make it without the cream cheese filling.
posted:
9/9/2007
Tasty but almost a little on the rubbery side, despite following the directions exactly. The presentation looks just like it does in the picture. As I tasted it for the first time, I was thinking, I could have just made pumpkin bread from a box recipe and then added the cream cheese portion to it and the taste would have been improved. If I make it again, I will add more brown sugar and some cinnamon and nutmeg to the recipe, and possibly knock off 5-10 minutes off the baking time.
posted:
9/8/2007
I slightly alterred the recipe to reduce the calories, by exchanging splenda and splenda brown sugar blend for the sugars. I also doubled the splenda required in the filling. I baked it in 8 petite loaf pans for about 28 minutes. They came out perfect. The only thing I would change next time is maybe to add some pecan pieces to the batter. These mini loaves will be great for fall entertaining.
posted:
9/8/2007
This smelled fantastic while baking, I could not wait to eat some. I was so disappointed...it's very spongy and frankly icky tasting with the cream cheese in the center. Husband did not like it either and he eats just about anything. Won't make again.
posted:
9/7/2007
I took the loaf out of the oven too soon the first time - when tested with a tooth pick it felt firm - pick was clean. But when I dumped it out, gooey pumpkin escaped!! I put back in the oven for 15 minutes and it was PERFECT!!! I will definitely make this recipe again! Try it with cinnamon butter for even more flavor!!
posted:
9/7/2007
My family loved it!! I did have to cook it 20 minutes longer then the book said. Also I think it would taste better if you added some more sugar or vanilla to the creamcheese mix. Just a thought!! :)
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