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My review
Pumpkin Loaf
Carol
"The cream cheese contributes to the excellence of this loaf."
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Ingredients
1 h 30 m servings 265 calsOriginal recipe yields 12 servings (1 -9x5x3 inch loaf)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts
Per Serving: 265 calories; 11.3 g fat; 37.5 g carbohydrates; 4.7 g protein; 41 mg cholesterol; 345 mg sodium. Full nutrition
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Reviews
Read all reviews 140172 Ratings
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Most helpful positive review
9/4/2001
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 m...
Most helpful critical review
10/27/2002
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...
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9/4/2001
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 m...
5/15/2002
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!
11/19/2002
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 ...
12/6/2001
This is the best pumpkin bread recipe I have ever used. So simple. The bread stayed moist, and would be perfect for gift giving.
10/27/2002
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...
3/8/2002
This was good, but I have a recipe that I prefer that is moister and spicier.
10/12/2001
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!