Reviewed: Nov. 22, 2009

Love this pumkin bread. A family tradition the past four years. I add a glaze to the bread while still warm. 3/4 cup powdered sugar, 1/8 cup milk, and 2 T melted oleo. Small individual loaves make wonderful gifts.

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Bonbon

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Reviewed: Nov. 19, 2009

It seems redundant to say it, but these are really, really good. I used heaping measurements of the cinnamon and nutmeg to suit our tastes, but otherwise followed as written. We made muffins, (regular size). Baking for 25 minutes at 350 was PERFECT.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 18, 2009

on a chilly wednesday night i decided to expand my cooking horizons by creating the masterpiece known as pumpkin swirl bread. upon careful consideration i decided that perhaps the time described was meant for a higher altitude. luckily my cooking senses kicked in and i decided that 45 minutes would be apt. the pumpkin swirl brought smiles to a man with a beard who wondering in off the street from the brisk night air outside. in summation i would highly recommend keeping an eye on the oven as well as for strangers who are hungry.

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elizabeth

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Reviewed: Nov. 12, 2009

Yum! Made into 18 muffins. Cooked for 22 minutes.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 9, 2009

I really liked this! I didn't have any nutmeg so I used extra cinnamon and it turned out really tasty. Next time I'll really "cut through" the batter to swirl in the cream cheese - I only took a toothpick through it and the cheese all stayed together. Whatever you do, let it sit after it comes out of the oven!!! I was dumb and forgot that step... and when I flipped the pan over to get the bread out, it all kind of imploded and fell apart... Still tastes great... but isn't too pretty.

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Lesley

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Nov. 2, 2009

In my opinion, the cream cheese layer didn't add much. I'd stick with regular old pumpkin bread.

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JEST

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

I did have to bake it longer and then after I pulled it out it still seemed like it could've cooked for longer. But other than that I loved it! The cream cheese made it delicious and the pumpkin flavor was very tasty. My husband didn't care for it, but he's picky!

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Mrs. Scott

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Reviewed: Oct. 22, 2009

LOVED IT!! I made this for brunch with the ladies at church and it was awesome!! the cream cheese made it very yummy! I did need to cook a little longer then called for.

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Estrella

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Reviewed: Oct. 11, 2009

I doubled the recipe but only used 1 egg in the cream chz mixture. It made 2 beautiful, large loaves. The cream chz swirled beautifully. Lots of compliments! I left it in the pans overnight and loaves stayed intact when I removed and sliced them.

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Jan

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Reviewed: Mar. 1, 2009

My friend and I made this in our dorm kitchen. It's super easy and really tasty. It's also great as cupcakes!

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jessbcuz

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Reviewed: Feb. 17, 2009

Really enjoyed this bread! The only adjustments I made where subbed 1/2 cup of the white sugar for brown, used 1/2 tsp of nutmeg instead of 1/4 & instead of 1/3 cup of water used whole milk. I wish I would have swirled the cream cheese mixture more because even after a few slices through it came out as more of a layer than swirls (my own fault).

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 8, 2008

This is the best pumpkin bread I have ever made. I would not change a single thing unless I double the recipe to make more!!

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Carmi

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Reviewed: Nov. 10, 2008

This bread was a huge hit with my family. The cream cheese mixture was a little runny after i mixed it. I put it in the fridge and it was a bit easier to work with. Also I added 1/2 tsp cinnamon to the cream cheese. Day one it seemed pretty ordinary, but after spending a night in the fridge all the flavor seemed to meld together. I will definately make this again and again.

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vickye

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Reviewed: May 17, 2008

Perfect as is. A favorite in my family!

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MA.LITTLE

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Reviewed: Nov. 15, 2007

MMMMM! Very moist and wonderful tasting. I live in a higher altitude, so I had to bake an extra 10 minutes. This is one of the best pumpkin breads I have had.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Oct. 26, 2007

I was not impressed at all with this recipe. I won't make it again.

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alaska-wild

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 15, 2007

I did not like the texture and flavor of the cream cheese filling. The flavor of the bread was quite bland. I will say, however, that it did taste a bit better the next day.

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riles

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Reviewed: Jul. 23, 2007

This is the best pumpkin bread recipe I have tried. It is very moist. The whole loaves freeze very well also.

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Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Apr. 18, 2007

yum! This is great and easy. I only did a few things different. I did sift the dry ingredients together. I also made 2 layers of the cream cheese so it would swirl better. I also didn't use all the cream cheese mixture. It was great and very moist. Thanks

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