This loaf cake is not only delicious, but it's also quick and easy to make. A pumpkin cake mixture is swirled with a cream cheese mix, then baked. Serve for afternoon tea, dessert or for elevenses. It's also freezer friendly and would make the perfect food gift.
I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin pie spice. I'll also add walnuts. I think this would be a great pumpkin nut bread. Thanks! - 14 Dec 2001 (Review from Allrecipes US | Canada)
Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a small egg. Otherwise, wonderful and it's a keeper! - 10 Dec 2001 (Review from Allrecipes US | Canada)
My husband really liked this..he requested more as soon as the loaf was done...it was very moist but a bit heavy...next time I will make two smaller loaves instead of one huge one! Also tried the recipe substituting half of the white flour with whole wheat flour, eggbeaters instead of eggs and lowfat creamcheese, it was still yummy! - 10 Sep 2002 (Review from Allrecipes US | Canada)