This bread is the best! A few years ago I was looking for a recipe for pumpkin roll and ran across this (I'm not good at the roll thing). What a treat! Now, at every family function, I am specifically requested to make this bread! There is never any left...in fact, my nephew requests that I make him a special loaf so he can take it home later! Love it!

This is so good. I love pumpkin rolls and this tasted similar with less trouble.

Excellent recipe. My family loved it. I added some vanilla and fresh ground nutmeg.

I too am getting rid of all the other pumpkin bread recipes I have - this one is awesome! I made 2 loaves and they were gone in no time. Thanks!!

This is very good! I used extra pumpkin in place of the vegetable oil and light cream cheese. The texture and taste was great! I baked it in a bundt pan as other reviewers suggested. Thanks for sharing!

I have tried this recipe several times. It is always a hit. I made it in mini-loaves at Christmas time last year and gave it to friends and family for a treat. Everyone asked for the recipe. Thanks!!!!

excellent recipe. The bread comes out moist. You don't have to worry about messes, unlike pumpkin rolls. The orange zest in the cream cheese really brings out the flavor in the cream cheese.

I had used all my pumpkin trying to make pumpkin butter (see recipe for pumpkin butter III), so I used pumpkin butter in in place of pumpkin puree. My pumpkin butter was spicy, so I didn't add the cloves and cinnamon, just the pumpkin pie spice. I didn't add the orange zest either. I baked the bread in a tube pan. When it was cool I drizzled it with a glaze made from melted cinnamon chips. I served this at a family dinner, everyone loved it. Will definately be making again.

This is WONDERFUL! It hasnt even cooled all the way and my gang has already gotten to a fourth of it! The cheese top is the best part. I put it all in one cake pan and it turned out fine. The only problem, there wasn't enough pumpkin batter left to fully cover the cheese level, but it seems fine other than that. I only put 1/4 cup olive oil instead, and doubled the orange zest. Fantastic, this one is a real hit!

I made just the cream cheese filling (with the Maine Pumpkin Bread) and it was fantastic!!

3 1/2 stars. Seems to lack an additional rising agent; like other posts these turn out quite short, or else the recipe only yields one large loaf. Good taste, cakey.

Just Wonderful!

This was quite easy and very good for our Christmas dinner. I used lemon oil for the cream cheese filling and used a Bundt pan. I happened to use a whole can of pumpkin and it turned out fine - very moist and dense, more cakelike than breadlike. The filling looked like it would completely overwhelm the cake, but it turned out to be too little! Next time, I will use one and one-half of the filling. Thank you for this recipe!

It is a great recipe. I made it in a bundt pan and wouldn't make it any other way. Fresh orange zest is definitely the way to go with this cream cheese filling. I used pumpkin pie canned filling (by mistake) and didn't realize that's what I was using until I had already spiced up the batter. I was afraid that would make the cake too spicy, but it was delicious. I also added about a teaspoon of vanilla to the batter. Good recipe, though a little labor intensive. Update, Christmas 2006: I have made this recipe with a couple other variations, including using 12 oz of cream cheese for the filling; this is such a good recipe, just needs more "batter". I make it in the bundt pan each time I make it. The filling would probably be great (with or without the orange zest) in most any pound cake (umm, chocolate pound cake with the filling with the orange zest, bet that would be fabulous!). Thanks for this recipe.