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Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.
Welcome fall with this delightful pumpkin bread that's rich in vitamin A from the canned pumpkin.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
First, I baked it for an hour and 5 minutes and it baked out of my pan. It appeared to be done but was not. Also, it did not taste that great. I was expecting much more.
The pumpkin part is tasty, but the cream cheese tastes just like that - biting into a block of cream cheese. For a tastier filling, double the sugar to a 1/4 cup and add a tsp of vanilla. Will never make basic recipe as written again, but the doctored version is, in my opinion, much much better.
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.