With a little tweaking, this recipe could be 5 stars. But it's a must try for those who are looking to avoid all the gunk that's in condensed cream of whatever canned soups. It's a very flexible base to use to suit your needs. In fact, I made it dairy free, using 2 c. chicken stock and 1 c. Rice Dream in place of the milk (I added extra liquid because other reviewers said it dried up a little when it was baked.) I divided the recipe in half and my son and I ate the dairy free version, and my husband ate it with cheese. I also doubled the onion and celery and added a bit of thyme. Any topping will do but I used crushed cracker crumbs and potato chips. Tasty. Thanks for sharing.

Reviewed On: Dec. 5, 2008

This was definitely very quick and very easy, and the taste was really good (creamy and cheesy.) I halved the recipe and it still made plenty for two for dinner and two servings for lunches the next day. I added a little more fresh ground pepper than called for, a little parsley, and a dash of nutmeg. Family really enjoyed it. I think it would still be as delicious with using only half the called for amount of butter. The butter and cream cheese mixture did not come together immediately, but I kept whisking and adding the milk slowly and the texture came out perfectly (just be careful not to splatter hot butter on yourself!) Will make again and again.

Reviewed On: Nov. 14, 2008

Okay, I'm one of those awful people reviewing a recipe without actually following it. But, this was seriously one of the best pumpkin breads we've ever eaten (as I made it), so IF I had followed the recipe I'm sure it would have been just as delicious. First of all, I can't justify putting three cups of white sugar in anything. So, I used only two cups of brown sugar. Then, I have issues with white flour as well, so I used 2 1/2 cups of white whole wheat flour and 1 cup of amaranth flour. I upped the spices just a touch to 1 1/2 t. cinnamon, 1/2 t. ginger, and I added 1/2 t. allspice, plus the others as the recipe called for. I baked this in two 9x5 loaf pans for an hour and they came out perfect - moist, tender, flavorful, and sweetened just right. I might adjust the oil down just a bit next time, or try half apple sauce and half oil. But, honestly, this is VERY good, and it's not so much like eating dessert by swapping out the white flour. I think it would be a little too sweet if made as the recipe states, but that's just me. My 1 & 3 year old boys LOVED it, and they are the toughest food critics in our house! It was 6 stars as I made it, and I'm sure it deserves it's 5 star rating from those faithful to the recipe.

Reviewed On: Oct. 16, 2008