Reviewed: Dec. 20, 2004

Tastes really good, but mine did not have any swirl at all. I think the swirl would have given a more cream cheese flavor if it wasn't all blended into the pumpkin. I am going to make this again, but just layer it without swirling it together and see if it comes out better. My husband wants me to make this so he can take it to work to share with everyone.

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Spice It Up

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Dec. 14, 2004

This bread was okay. It was more like cake than bread, though, and there are several things I will do differently next time. First, I won't add the egg to the cream cheese mix--the final product tasted eggy, which wasn't good. Also, the swirling just didn't work. Next time, I'll leave it as a layer, which would be just fine. This recipe could do with a pinch of clove, too. A good recipe, but not a GREAT recipe.

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HIBISCUSGIRL

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Reviewed: Nov. 12, 2004

This recipe is FANTASTIC! My girls love making it and eating it. WE make it for our family, friends and church groups. They all love it. I send them here for the recipe. THANK YOU!!

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SEWVICKI

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Reviewed: Nov. 9, 2004

My FCCLA girls made this bread for our fund raiser. We had so many requests for this bread that we made 6 more batches. We made a total of 150 loaves of quickbread (26 pumpkin swirl). We used the small loaf pans and they were very pretty as well easier to bake.

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JMINTON

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Reviewed: Nov. 9, 2004

Very good! Very moist, also. The bake time was right on...everything worked out perfectly. There wasn't so much a swirl of cream cheese as there was ribbons and pockets, alot of it blended into the pumpkin mixture, but that was what made it so moist!

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Oct. 22, 2004

This bread is fabulous. I've already had many request for the recipe. So easy to make.

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Debbie

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 16, 2004

Oh, yum. Exactly what I had in mind, with a few minor changes! I substituted 3/4 c. of the white flour with wheat flour. I also used 1 and 1/2 tsp. of a popular home kitchen's cinnamon & spice mixture in place of the cinnamon and nutmeg in the recipe. Reduced fat cream cheese as well. As far as the swirl goes: I poured about 1 inch of pumkin batter on the bottom and then about 1/3 of the cream cheese mix over it and swirled that. Then poured half the remaining pumpkin batter on top of that, then 1/2 cream cheese, swirled and repeated. Basically, trying to avoid one thick layer of cream cheese in the middle and putting just enough on top to create a nice swirl. It turned out wonderful! Next time, I might try reducing the butter to avoid the extra fat & calories.

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RENEE12

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Reviewed: Oct. 13, 2004

Great dessert bread! I sprinkled cinnamon and sugar on top right before baking. A+

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SARAEBATEMAN

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Reviewed: Nov. 6, 2003

I have taken this to work several times and someone always asks for this recipe. I also like to bake a few loaves to take with me when I am visiting family over the holidays. I get tons of compliments and everyone loves this bread. I usually double the recipe and make three 8 X 4 inch loaves. I always use wheat flour and I never measure the pumpkin batter when I am pouring it into the pans, I just try to get half of the batter on the bottom and put the other half on top of the cream cheese mixture. I have made this so many times and I am still not sure why it is called Pumpkin "Swirl" Bread. I can never get the cream cheese to swirl. It always just looks like a layer of cream cheese to me, but it is still delicious. This makes a great breakfast or desert bread.

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Carly's Mommy

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 15, 2003

This is really only a 3 for presentation because it tastes great! My co-workers love it and want the recipe. Thankfully they don't know how it's supposed to look. I couldn't get the swirl and I was really looking forward to seeing it. I used an 8 x 4 bread pan and I think that was part of the problem. It took almost 90 minutes to bake and even then I think it was still too moist in the middle, but the edges were starting to get too brown so I took it out anyway. It's really moist, really dense, super rich and mighty tasty, just looks like a train wreck.

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NDOMMEL

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Reviewed: Apr. 8, 2003

Very easy to make...had all ingredients on hand except cream cheese...Everyone LOVED it.

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KNPICKLES

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Reviewed: Nov. 8, 2002

I served this at a pot luck breakfast and it was gone in five minutes. The next time I was invited, everyone requested that I make two loaves instead of one! It's delicious!

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AMY D

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Reviewed: Oct. 12, 2002

I followed the recipe, but didn't double it. Although the tester came out clean, the bread was wet when cool -- not runny, but solid and wet. Also, I really couldn't taste the cream cheese. Not sure what happened here. Maybe it needed to bake longer, but I didn't want the outside to burn.

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CAROLANNIE2

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Reviewed: Sep. 10, 2002

My husband really liked this..he requested more as soon as the loaf was done...it was very moist but a bit heavy...next time I will make two smaller loaves instead of one huge one! Also tried the recipe substituting half of the white flour with whole wheat flour, eggbeaters instead of eggs and lowfat creamcheese, it was still yummy!

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CALICOOKIN

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 19, 2002

This bread was fragrant and easy on the eyes- however, mine took substantially longer to bake then the recipe indicated (try two hours). It tasted fine, but the cream cheese center was especially tricky to set up. I was a little dissapointed with the end result. The cream cheese center was a sparse, almost undetectable ribbon. I like the concept of this recipe, but I'm not sure whether I'll be making it again.

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CLYN

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Reviewed: Jul. 8, 2002

This is great! I made it for a party and everyone loved it! Will definitely make it again.

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LISAKOLARIK

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Reviewed: May 9, 2002

I started smelling it burn after 60 mins of cooking. It was not done in the middle and burnt around the bottom and edges. My pan size was correct, and my oven is calibrated. This is an expensive loaf to make, and dirties up a lot of dishes for a failed result.

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Summerset

Home Town: Orlando, Florida, USA

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Reviewed: Mar. 13, 2002

Excellent bread! My family went crazy over it. It tastes just like a pumpkin roll, but it's so much easier to make.

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Carrie

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2001

I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin pie spice. I'll also add walnuts. I think this would be a great pumpkin nut bread. Thanks!

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Dec. 10, 2001

Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a small egg. Otherwise, wonderful and it's a keeper!

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Lindy505

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