The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 11, 2009
I thought this recipe was delicious! My kids won't stay out of them! I substituted the margarine for equal amount of applesauce and instead of using 2 1/2 cups white I did 1 1/4 of white and 1 1/4 of brown. I also added 1/2 tsp. of nutmeg b/c of the reviews that said it might need it! Think it made it great! I also did not use the nuts, b/c I'm not a fan of nuts in my pumpkin bread! Also, instead of loafs, I did mini muffins b/c that is the way my kids like them and they are easier to take places (I'm taking them to church for our youth department tonight) They only take about 12 to 15 minutes that way and yielded almost 10 dozen or so!!! I would do this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 4, 2009
thought since it called for cream cheese that it would have a lil different taste.. still really tasty and moist! next time i think i will add raisins along with the nuts! will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 10, 2009
Very easy, wonderful texture. I do think I'll add a little more spice next time though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 21, 2009
Very good recipe. I made muffins (which yielded 2 1/2 dozen) and baked about 20 to 25 minutes. Before going into the oven, I placed a pecan half on top and eliminated the walnuts. I also used butter instead of margarine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Reviewed: Jun. 14, 2009
Followed recipe exactly and thought this was good but felt as if it was missing a spice. Pumkin spice or nutmeg maybe?? Didnt taste the cream cheese at all. Overall good but nothing special. This was my 1st time making pumpkin bread so I will try different pumpkin bread recipes just to compare :)
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 15, 2008
I added pecans for the nuts and some nutmeg...awesome, rich wonderful bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 2, 2008
This was a hit! I didn't put in the nuts because my father-in-law can't eat those. I also didn't have ground cloves so I left it out. It made a lot of bread and it wasn't too much pumpkin flavor..just right. Instead of using 2 loaf pans, I used one rectangular pan which was a lot! I will definitely be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2008
This is a fantastic recipe. It yielded 3 loafs. I used homemade pumpkin and the cream cheese makes for a nice texture and added taste.
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Ann
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Cooking Level: Beginning

Living In: Big Bear City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 19, 2008
This was my first time making pumpkin bread! It was great. I changed the sugar to 1 1/2 c brown and 1 c white. I added 1 tsp double vanilla. I didnt have any ground cloves, so I substituted 1/4 tsp all-spice and 1/4 tsp nutmeg and did 1 1/2 tsp cinnamon. It turned out so moist and yummy!! I love the addition of the cream cheese. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 31, 2008
This is really really good! The only thing I did different was add 1t of nutmeg, and I cooked it in a square dish instead of a loaf pan. I cut into squares upon cooling. My 6yo is already asking for another square. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 14, 2008
Well, my kids loved it, so it gets a 5. I thought it was a little dry and not enough spices, so I give it a 4. It still tasted good though. My oldest son almost ate a whole loaf himself! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Reviewed: Mar. 13, 2008
I halved this recipe BUT the conversion chart didn't half most of the ingredients so I did. I used butter in place of the margarine, half brown and half white sugar and only a small amount of walnuts. I used two mini loaf pans and divided the batter and cooked at 325 for 45 minutes. The cream cheese did make the bread dense and moist. But, I felt it lacked good pumpkin and spice flavor. I may try adding nutmeg and more cinnamon or pumpkin pie spice next time
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 8, 2008
absolutely the best pumpkin bread ever!!!. We really enjoy this one and very easy to make
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Greendale, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2007
Big hit! My first time ever baking from scratch and everyone loved it. Co-workers and kids were looking for more! Only thing I noticed was that the top browns realy fast in the last 10 minutes of baking. Could be my oven, though.
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Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 16, 2007
this bread was great but I used a little about 2 tablespoons of pumpkin spice liqueur for more flavor everyone loved this bread very moist
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sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 21, 2006
loved this recipe! instead of walnuts, I used chocolate chips instead!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2005
This bread stays so moist to the very end. Everybody I make it for wants the recipe for it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 9, 2005
this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe, will make over and over again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2004
Good, but not spectacular. I was expecting a difference in taste or texture from the cream cheese, but it was just plain pumpkin bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2000
This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A+
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