For my better half to say that it was the "best pumpkin anything" he's ever had is quite an endorsement.I made it in a stoneware 9x5 loaf pan so it cooked evenly, however... I would bake it for an additional 15 mins. It was a tad underdone in the center. Also, I used Splenda granular in place of the white sugar which worked great! Next time, I would add a little more spice like a touch of cinnamon or allspice and maybe some ginger. Lastly, next time I will put 2/3 batter down, then the cream cheese, and remaining 1/3 batter on top. Dividing it equally resulted in too much cream cheese layer near the bottom, not as pictured. As another reviewer suggested, the slices are great toasted. I have an Infrawave oven and used the toaster setting and also tried reheating at 350 for about 7 mins. It gets a bit of a crisp texture on the edges which is wonderful.