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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
Magazine Acquisition
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posted:
9/27/2007
This recipe was more effort than it was worth. The taste was ok, and the pieces fell apart too easily (even when cooled). I think I'll stick to my grandmother's pumpkin bar recipe with cream cheese icing.
posted:
9/26/2007
I also used a whole can of pumpkin instead of just a cup. It was a mistake, but you would never know it. I just realized it now and am very glad that I made it that way. It's delicious
posted:
9/26/2007
Fantastic! I've made it twice in the past 3 weeks out of request by friends and family. My mother likes it more than pumpkin pie! I use a whole can of pumpkin and simply double everything else in the recipe to make 2 loaves. They disappear VERY quickly!!!
posted:
9/25/2007
My family did not care for this recipe. The cream cheese just did not seem to work well "stuck" in the top. We love most of the kraft recipes but won't be making this again. (Their pumpkin/spice cake in the back of the magazine is much better!)
posted:
9/25/2007
This is AWESOME !!!!! I made this to bring to work for breakfast for my group. I tried it at home first. The loaf was gone by the end of the morning. It does taste like a pumpkin roll with out all that work. I will be making this a lot.
posted:
9/25/2007
I was happy with the outcome and it was very easy to make. I think it may even be better than a pumpkin roll. I do have to say I found it to be better after refrigerating.
posted:
9/24/2007
I brought this recipe to a relative's house. Everyone that tasted it wanted the recipe. It is delicious and very easy to make. A nice variation from the usual pumpkin bread
posted:
9/23/2007
I loved this loaf but my filling came out kind of funny. It looked exactly like the picture but tasted not so good and was a little rubbery. The actual bread was VERY good. I am wondering if I did something wrong. I am going to make it again and give it a try. If it turns out the same, I'll just omit the filling. I did have to extend the baking time about to about 1 hour 20 minutes because it was still not done at the bottom. I tested it with a toothpick and it came out clean but then I inserted a knife and found out that it needed to bake longet.
posted:
9/23/2007
I used Sweet Potato Casserole (comes in a can like Pumpkin) - everything else the same. I followed one of the hints here to mix the cream cheese and egg white with the mixer and found that initially the cream cheese mixture was running but then became stiffer with continued whipping. Recipe was easy to make. I baked for 1 hour and 5 minutes (perhaps could have pulled it out at 1 hour, the sides were a little crusty). Thought it was bland last night after cooling off from the oven but today (after being in the refrigerator) the flavor really came through and it was quite delicious. It is now all gone!
posted:
9/23/2007
I hard a hard time getting the bread to bake evenly. The bottom and sides were done, but the bread wasn't baked through the middle. It also overflowed in the pan. The bread was delicious though.
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