Reviewed: Oct. 5, 2009

AMAZING!!! I added more spices (about double what it called for) and omitted the orange zest because didn't have any. I have 3 large bowls and 2 loaf pans to wash now, but it's TOTALLY WORTH IT! Delicious!

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Reviewer:

~Sarah~

Reviewed: Oct. 2, 2009

This is really good pumpkin bread!! I made mine in a square pan instead. I didn't have two smaller loaf size pans. It came out very nice. The cream cheese layer is a bit thinner on mine, but that's okay, it will make a nice breakfast treat since it's not too rich. Also, instead of using orange zest, I put 1/4 teaspoon of Orange Extract with the cream cheese mixture. I think it gives it a nice flavor. And the pumpkin bread is definitely moist, I cooked mine for 65 min at 325 and it came out perfect!

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Reviewer:

LawBabe

Cooking Level: Intermediate

Reviewed: Sep. 30, 2009

This was very good, moist, dense, and flavorful.It is a "short" loaf just like the picture shows. It is delicious! I was out of white sugar and used brown sugar in both parts and it was great. Please note that yes, the pumpkin batter is very thick. Just spoon a bit into the bottom , enough to cover. Then pour the cream cheese on. Then use a spoon and drop large scoops of pumpkin batter all over the top, and then use the spoon to gently spread the scoops together to cover the cream cheese. It's not hard at all and worth the great result. This is best when wrapped in plastic wrap and refrigerated overnight.

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Reviewer:

blue1969

Reviewed: Sep. 14, 2009

I think it was awesome!!!! I only made a few changes,'cause I didn't have orange so I used 1/2 tbsp of appricot jam in the cheese mix and used cinnamon,ginger and nutmeg instead de spice mix,it turned out great.I had a lot of compliments! =D

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Reviewer:

**Jude**

Cooking Level: Intermediate

Living In: Chihuahua, Chihuahua, Mexico

Reviewed: Jul. 14, 2009

Yummy! This turned out moist and flavorful. My family LOVED it!

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Reviewer:

Stacy

Cooking Level: Expert

Reviewed: Jun. 18, 2009

Ohh man this was good! It was gone at the office in one sitting!

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Feb. 8, 2009

This was very good. I still just prefer a lighter pumpkin loaf. This cream cheese version was great as a special dessert treat. It is rich. Thanks for the recipe!

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Reviewer:

rachel

Cooking Level: Intermediate

Reviewed: Dec. 15, 2008

Easy to put together. Tasted good. Not the most moist pumpkin bread I've had though.

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Reviewer:

NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 9, 2008

Oh, boy. Is this GOOD! I added vanilla to the filling and used all pumpkin pie spice. I made these into muffins as they are easier for littler hands to hold. I made them this morning and there is one left. The whole family raved about them. They remind me a little of pumpkin cheesecake.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 17, 2008

I didn't have the size pans needed so I made muffins! They turned out well by baking them at 325 for 25 minutes (probably could've used only 20 mins). I put too much pumpkin batter at the bottom so I would lessen that next time because I didn't have enough to put on the top and the cream cheese batter ended up baking at the top, which wasn't horrible but if it were hidden in between the layers, it would've had more of a cheese cake consistency. In summary, these were DELISH!

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