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    You are in: Home / Baking / Pumpkin Quick Loaf With Cream Cheese Filling Recipe
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    Pumpkin Quick Loaf With Cream Cheese Filling

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 26, 2003

      If I could give this more than 5 stars I would! I loved the texture very moist and the filling was wonderful. What a change from the typical pumpkin bread. I was looking for something to serve on Thanksgiving morning and this is it. I did not change a thing, I will make it in one 9" loaf pan for turkey day instead of two smaller pans so I will have one large loaf. Thank you for sharing this wonderful recipe. The house smelled wonderful while baking this.

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    • on November 26, 2003

      Well, this will most definitely be the most popular snack this autumn!!! What a wonderful bread, and the thread of cream cheese filling really gives it a touch of elegance over the regular recipe. Thank you so much for sharing - I know this will become a favorite of our family also.

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    • on October 28, 2009

      Kitten, I always know where to go for great recipes! Failsafe and delicious:) Thanks for another winner dear!!

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    • on December 01, 2007

      This was amazing bread. My whole family loved it. I made it in mini loaf pans and they took close to the recommended to bake. I added chopped walnuts on the top before baking. It worked great. Thanks for the recipe. I will definately make again!

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    • on October 19, 2007

      This was a very good recipe. The only problem I had was that it definitely did not yield two 8x4 loaf pans. I got one. There just wasn't enough of the pumpkin bread part to place on the top of the second pan, and there was too much of the cream cheese filling for just one loaf pan. My one 8x4 overflowed a bit, but still tasted awesome after baking a lil' over 60 min in the oven. BTW, I did add the addition of walnuts. Thanks for posting Kit!

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    • on December 31, 2006

      Perfect, just perfect! This was exactly what I wanted. I put in a 9x5 pan and it did require about 20 minutes more baking but it rose beautifully and did cook through. I loved the orange rind in the cream cheese and the crust was just the way I like it, crusty and not gummy. I didn't have the right spices on hand so I used 1/2 tsp. cinnamon and 1/2 tsp. pumpkin pie spice and it was just right. I took extra care with my cream cheese layer in spreading it evenly and I was rewarded by a perfect layer of cream cheese threaded through. Thanks so much, Kittencal, for another great recipe. Roxygirl

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    • on December 10, 2006

      I've got three words for this recipe: DE-LI-CIOUS! It turned out to be super moist and perfectly flavored! There was one major drawback - I could not tell from the directions whether or not the second layer of pumpkin mix should fully cover the cream cheese layer. As the recipe is written - there is not enough of the bread part to cover the filling. I had to make another half recipe of the pumpkin bread mix to try and cover the filling and even then I was not wholy successful...plus then I had to bake it an extra 15-20 minutes. With that said, it was worth the trouble. Although clarification on that part could help the next person who attempts this recipe. It's definitely worth the time and effort!

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    Nutritional Facts for Pumpkin Quick Loaf With Cream Cheese Filling

    Serving Size: 1 (1352 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2168.6
     
    Calories from Fat 917
    42%
    Total Fat 101.8 g
    156%
    Saturated Fat 31.6 g
    158%
    Cholesterol 403.9 mg
    134%
    Sodium 1688.1 mg
    70%
    Total Carbohydrate 293.3 g
    97%
    Dietary Fiber 4.1 g
    16%
    Sugars 204.7 g
    818%
    Protein 28.0 g
    56%

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