Recipe by Carol
"The cream cheese contributes to the excellence of this loaf."
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cream cheese, softened
1 1/4 cups
1 3/4 cups
I've used this site many times for finding recipes but this is the first time I have ever wrote a "review" Even when substituting fat-free cream cheese and light margarine this bread remained moist, rich and delicious. This is a bread I will feel confident and proud to give as gifts this holiday season. Thanks Carol!!!!
I followed all directions, except I added a little extra cinnamon and overbaked it by just a couple of minutes. I find this bread to be VERY BLAND. The nuts are nearly the only taste you'll find in this loaf. I had such high hopes for this one, too.. I was going to enter it into my work's bake-off.. but I don't think I'm going to, now...
This bread got me great reviews at work. I served with a spread I whipped up using 3/4 c. margerine, 2 Tbsp honey, 1/2 tsp cinnimon and a dash of grated orange rind. It was gone in a half hour!
Let me first start out by saying YUM!
This is the very best pumpkin bread I have ever made. The cream cheese truly adds another depth of flavor that is very pleasing to the palate.
I did not have the spices that it called for (cloves) so I replaced them with 3t of pumpkin pie spice. Great recipe!
This is the best pumpkin bread recipe I have ever used. So simple. The bread stayed moist, and would be perfect for gift giving.
This was good, but I have a recipe that I prefer that is moister and spicier.
very good pumpkin bread, cream cheese really does make it. it's also very heavy, which is how i think a pumpkin bread should be. fab!
Everyone that has tasted this loaf, ask for the recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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