Reviewed: Nov. 21, 2008

I have a recipe very similar to this (it's the high calorie recipe) That recipe says to use the 7 1/2 by 3 inch pans. This makes the loaves more rounded.

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Camping Angel

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Reviewed: Nov. 6, 2008

YUMMY!

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CMB146

Cooking Level: Intermediate

Reviewed: Nov. 1, 2007

this is the worst!! i made this using fresh pumpkin. mine turned out terrible. the cream cheese tasted like egg and it took an extra 55 mins to cook. no maybe i went wrong using fresh rather than canned pumpkin but i will not try this again.

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Kristi D

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Merrillville, Indiana, USA

Reviewed: Jan. 12, 2007

Hoped this would be great, but the Fam was disappointed.

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hesch

Cooking Level: Intermediate

Home Town: Novi, Michigan, USA

Living In: South Bend, Indiana, USA

Reviewed: Nov. 29, 2006

This does not make enough for two pans and the cream cheese needed a little zing to it-next time I'll add some lemon or orange zest.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

Reviewed: Nov. 24, 2006

Loved the flavor of this bread. Very tasty although I couldn't taste the "ribbon" very well. As others have said, there is NO WAY that this can make 2 loaves. I ended up having to make a whole extra batch of the pumpkin batter to fill up my two pans. This might explain my inability to taste the "ribbon". Other than that, this is an excellent recipe that I will definately make again. Just be sure to double the recipe if you want two loaves!

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*NurseHatchet*

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Sugar Land, Texas, USA

Reviewed: Nov. 24, 2006

Worth 5 stars as far as taste goes, but I'm giving this a 4 as it definitely doesn't make enough for 2 loaves. I fully intended on using applesauce as I love to cook quick breads that way, but I didn't have any and opted to use butter instead. Very nice flavor! I did have some difficulty with slicing - it fell apart (and this was even after I had wrapped and chilled it in the fridge). I had to cut the slices quite thick to get a complete uniform slice.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

Reviewed: Nov. 13, 2006

Yummy! This light version tastes better than any other pumpkin bread I've ever had! I did up the spices a bit--I used about a tsp. of each of the spices called for, and then I added some nutmeg. The cream cheese filling didn't turn out too well. I didn't have enough leftover batter to cover the filling once I had already poured it into the pans. So...be careful to leave yourself enough batter to top with. Next time I think I'll just make the bread and leave the cream cheese filling out. I didn't think it was that great and it would cut back on calories! Also, it BARELY makes enough for 2 loaves.

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Brooke Salt

Reviewed: Oct. 26, 2006

This is soooo good!!! Not that sweet oily taste most pumpkin breads have. Even with having all the ingredients out and measured I failed to stir in the chopped nuts. Realizing this after I had just popped the pans in the oven I just sprinkled the nuts on the top and used a whisk to gently push them into the batter. It had a nice crunchy top that complemented the creamy ribbon of the cream cheese. This definately got a happy face sticker!!! Thanks for sharing Beth.

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TURBOGRANNY

Reviewed: Oct. 25, 2006

This was so yummy! I have to admit I didn't use low fat cream cheese. I made four mini loaves instead beacuse I was giving it away and it worked great. My husband asked if I really was giving it away it was so good! I am making more already!

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