Reviewed: Dec. 22, 2004

delicious. instead of putting into loaves, i combined it into a sunflower shaped cake pan. very pretty and tasty. i had no problems with this recipe

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Reviewer:

SINFONY_STAR

Reviewed: Nov. 24, 2004

Dont know why this got so many high ratings....I made 2 loaves as directed but it came out pretty flat, if I make it again I'll only use one loaf pan. Also, I thought it was too eggy.

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Reviewer:

BB34

Cooking Level: Expert

Reviewed: Nov. 24, 2004

Excellent recipe. I've had to make this three times in as many days based on so many requests that I got from people wanting to have more. I made it for a church group function and it was the hit of the party. I use whole spices and grind them up as needed. This proves to be more flavorful.

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CRESCENTLUNA

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Nov. 15, 2004

This was a great recipe. I took it to a Thanksgiving lunch at work (where you know your cooking will be critiqued) and it was terrific. I had a little trouble telling if I had split the batter evenly between the cream cheese so the cheese ended up really close to the top of the loaf. It didn't make any difference in the taste!

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JKBUNKLEY

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Auburn, Alabama, USA

Reviewed: Nov. 13, 2004

A lot of prep, but very well worth it. I use a large bundt cake pan to make a coffee/breakfast cake. It is very well received by holiday company and a perfect with coffee. I also make the smaller tins to give away as gifts for Christmas too!

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SJANES

Reviewed: Nov. 10, 2004

This recipe is VERY yummy! Best pumpkin bread I've ever had. :) I've made this several times, and it's true that you always get asked for the recipe. The only change I make is the addition of a box of cheesecake flavored instant pudding mix, which I add to the dry ingredients. When baking it, I find I get the best results if I bake it at the recommended temperature for 60 minutes, then cover the loaves with foil and bake for an additional 10 minutes. Thank you so much, Tina, for sharing this recipe with us. It's destined to become a family favorite!

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LUVSHERREDSOX

Cooking Level: Expert

Reviewed: Nov. 6, 2004

This was just delicious, and quite easy to make. My cream cheese layer turned out more like a swirly ribbon when you looked at a cut piece from the side (even though I was careful to make everything even while spreading) but I didn't care--it was cute and still delicious, obviously. Also, I used a large rectangular baking dish instead of two loaf pans; baking time was about 40-45 min.

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RPOVARCHUK

Reviewed: Oct. 31, 2004

This recipe is AWESOME and is definitely a keeper. I used 1/2 tsp. each ginger and nutmeg in place of the pumpkin pie spice and also doubled the cream cheese filling (a must). I highly recommend this recipe.

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Oct. 24, 2004

This is a wonderfully moist and flavorful pumpkin bread. My family loved it (including the kids). I followed the recipe exactly and just had to spread the layers with a light touch and it turned out perfect. Thanks it will definitely go in my recipe file.

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Juddbee

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Oct. 6, 2004

This is very good bread. I'm the sort of person who likes to make things that have a little something extra to them, and this recipe fits the bill. Not just plain old pumpkin bread. I did, however, have some trouble with assembly. It was difficult to spread the second pumpkin layer over the cream cheese layer... the cream cheese wanted to rise up because it was a thinner consistency. I'm not sure how to resolve this, but I will be trying again and perhaps tweaking it a little. Also, I could only make one loaf from the original recipe rather than two stated.

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