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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:
10/16/2007
Crowd Pleaser (except Mary)
posted:
10/16/2007
This will probably become a staple in my house since we are pumpkin lovers... I did add a teaspoon of vanilla to the cream cheese filling to enhance its falvor. For those who think it is too bland, you may want to try this. Also, I agree with the previous commend about mixing or blending instead of whisking the filling. Whisking may cause the spongy texture some have complained of because of letting too much air in.
posted:
10/16/2007
Delicious!!!! Taste like a pumpkin or sweet potato pie. I had to cook it a little longer to get it done.
posted:
10/15/2007
I love this recipe. Its even better the next morning. Make two at a time!
posted:
10/15/2007
I haven't made the recipe but I did see a comment on how the cream cheese was just there. I have a pumpkin roll recipe and it has a cream cheese filling in the middle. The recipe calls for 1 cup confectioner's sugar, 3/4 tsp vanilla extract, 2 tablespoons butter and 8 ounces cream cheese .......blended together. Made this could spice up the creamy center.
posted:
10/15/2007
I really enjoyed this loaf. The first time I made it I used the cream cheese filling and didn't personally care for it, though others did. So I made it again without it...added a bit of Cinnamon and Nutmeg and it was phenomenal! The bread was very moist but not to pasty. Also better when cooled in the fridge for an hour or so..the spices really kick in then.
posted:
10/15/2007
I wanted this to be good, after reading all the comments, I tried some recommendations, but still with the same results as others. The cream cheese in the center was so bland, and not much too look at either, it looked like I cooked a sponge inside the cake. The bread was delicious, but I need to figure out how to incorporate the cream cheese without this bland dry spongey result. Frosting maybe? Or omit the egg white? Hmmm.
posted:
10/15/2007
I had some problems with this recipe, one being that it overflowed while baking and I had to bake an extra 20 minutes at a lower temp to cook the inside through without burning the top. The top still came out tough and rubbery but the inside tastes great. Next time I will put some of the batter into separate muffin tins so the loaf pan doesn't overflow. I substituted applesauce for the oil- not sure if that contributed to the problems. All in all, it still tastes pretty good.
posted:
10/15/2007
This turned out great when I made it! I thought it tasted great and so did the rest of my family! I will make this again!
posted:
10/15/2007
This bread was okay. I didn't have any problems with the outcome but I would suggest when "blending" the cream cheese layer to NOT use a whisk - use a fork - even though my cream cheese was very softened it still got stuck in the whisk and was a pain. We weren't a huge fan of the taste - I have a much better pumpkin bread recipe that I have used in the past and will continue to use - the might as well be plain cream cheese (which it practically is) I ate around it. There are better pumpkin bread recipes out there.
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