The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 9, 2009
I make this with by doubling everything and then using one large (30 oz) can of pumpkin pie filling- then I omit the oil. I use the 1/3 less fat cream cheese and add a little vanilla. This makes 3 normal size loaves. Sprinkling the pans w/ cinn. sugar is delicious! We love this recipe- thanks for sharing!
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val

Cooking Level: Intermediate

Living In: Los Alamos, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 6, 2009
Awesome! My husband said it tasted like pumpkin pie. I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 1, 2009
Excellent bread. Made it according to recipe and it turned out wonderful with rave reviews from my 2 year old to my husband. Will definatly make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 28, 2009
Don't omit the orange zest. It was the best part and gave the bread such an unexpected flavor.
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Photo by CHRISTIE GARDINER

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 28, 2009
So yummy. The orange zest really gets it a hint of something different, yet super delicious. This will definitely be added to my repertoire of fall recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 18, 2009
Brought this to a Halloween party and it was a big hit! I didn't have two loaf pans, so I doubled the recipe and made it in a 13x9. It all fit (barely) and the doubled amount of cream cheese was just right for the larger pan. Bake time was the same (60-70min). I added a little extra spice and unfortunately, I forgot to put the orange zest in, but I definitely will next time.
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Cooking Level: Expert

Home Town: Amherst, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 11, 2009
Loved it!!!! The flavor was amazing. I did one pan as directed, the other pan I swirled it. Both ways was fantastic. Thank you for this wonderful bread.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Limaville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 6, 2009
I baked this in a bundt pan and it came out perfectly baked in 55 minutes. I also substituted applesauce for half of the oil and added 1/2 tsp baking powder and 1/2 tsp of vanilla to the cream cheese mixture. These were my only changes and its delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 5, 2009
AMAZING!!! I added more spices (about double what it called for) and omitted the orange zest because didn't have any. I have 3 large bowls and 2 loaf pans to wash now, but it's TOTALLY WORTH IT! Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 2, 2009
This is really good pumpkin bread!! I made mine in a square pan instead. I didn't have two smaller loaf size pans. It came out very nice. The cream cheese layer is a bit thinner on mine, but that's okay, it will make a nice breakfast treat since it's not too rich. Also, instead of using orange zest, I put 1/4 teaspoon of Orange Extract with the cream cheese mixture. I think it gives it a nice flavor. And the pumpkin bread is definitely moist, I cooked mine for 65 min at 325 and it came out perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 30, 2009
This was very good, moist, dense, and flavorful.It is a "short" loaf just like the picture shows. It is delicious! I was out of white sugar and used brown sugar in both parts and it was great. Please note that yes, the pumpkin batter is very thick. Just spoon a bit into the bottom , enough to cover. Then pour the cream cheese on. Then use a spoon and drop large scoops of pumpkin batter all over the top, and then use the spoon to gently spread the scoops together to cover the cream cheese. It's not hard at all and worth the great result. This is best when wrapped in plastic wrap and refrigerated overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 14, 2009
I think it was awesome!!!! I only made a few changes,'cause I didn't have orange so I used 1/2 tbsp of appricot jam in the cheese mix and used cinnamon,ginger and nutmeg instead de spice mix,it turned out great.I had a lot of compliments! =D
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Photo by **Jude**

Cooking Level: Beginning

Living In: Chihuahua, Chihuahua, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 14, 2009
Yummy! This turned out moist and flavorful. My family LOVED it!
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Photo by Stacy Patterson

Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Pflugerville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 18, 2009
Ohh man this was good! It was gone at the office in one sitting!
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 8, 2009
This was very good. I still just prefer a lighter pumpkin loaf. This cream cheese version was great as a special dessert treat. It is rich. Thanks for the recipe!
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Photo by rachel

Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 15, 2008
Easy to put together. Tasted good. Not the most moist pumpkin bread I've had though.
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Photo by NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 9, 2008
Oh, boy. Is this GOOD! I added vanilla to the filling and used all pumpkin pie spice. I made these into muffins as they are easier for littler hands to hold. I made them this morning and there is one left. The whole family raved about them. They remind me a little of pumpkin cheesecake.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Photo by SYDLY
Reviewed: Nov. 17, 2008
I didn't have the size pans needed so I made muffins! They turned out well by baking them at 325 for 25 minutes (probably could've used only 20 mins). I put too much pumpkin batter at the bottom so I would lessen that next time because I didn't have enough to put on the top and the cream cheese batter ended up baking at the top, which wasn't horrible but if it were hidden in between the layers, it would've had more of a cheese cake consistency. In summary, these were DELISH!
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Photo by SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
Moist. Delicious. Love it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 17, 2008
I had to double the cake batter recipe and should have doubled the cream cheese filling. I don't know how there was enough batter for 2 loaves. Next time I will try the bundt cake pan. It was just okay.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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