Comments on: Pumpkin & Cheese Spice Bread

By: mskariya

mskariya — Wed, 03 Oct 2012 02:39:30 +0000

Has anyone tried this with regular size pans? If so, how long did you bake it for? Can’t wait to try it!!!

By: mollyblue

mollyblue — Mon, 01 Oct 2012 02:20:16 +0000

Very good! It’s very moist and delicious. The only thing I would change is increase the sugar in the cheese topping; it was a little tangy for me.

By: Maggie of A Bitchin' Kitchen

Maggie of A Bitchin' Kitchen — Sun, 02 Sep 2012 18:17:21 +0000

This was excellent! The bread was so moist and delicious. I did make a few changes: In the topping, I used 1/3 cup powdered sugar, and 1/4 teaspoon of maple extract instead of vanilla. I also slightly increased the spices in the loaf because I love a lot of cinnamon/cloves in pumpkin baked goods. I will definitely be baking this again this fall!

By: vtunell

vtunell — Mon, 04 Jun 2012 01:34:10 +0000

I used 2 regular sized pans, and this came out great! Love the recipe.

By: seeliesidhe

seeliesidhe — Fri, 18 May 2012 18:57:41 +0000

Didn’t have mini loaves, but this made perfect muffins!

By: Faith (An Edible Mosaic)

Faith (An Edible Mosaic) — Wed, 30 Nov 2011 15:19:36 +0000

@ffchick327 — Yup, I used 3 mini loaf pans!

By: ffchick327

ffchick327 — Wed, 23 Nov 2011 18:31:19 +0000

Could you do this in mini loaf pans?

By: tessks

tessks — Fri, 04 Nov 2011 17:34:34 +0000

A very easy recipe with a fantastic result! Thanks you for sharing–this will become a new fall favorite.

By: Thisgrandmascookin

Thisgrandmascookin — Thu, 03 Nov 2011 21:12:41 +0000

Pumpkin cheesecake in cake form. Can’t wait to try! Thanks for sharing

By: twirlandtweak

twirlandtweak — Wed, 02 Nov 2011 22:01:01 +0000

So perfect! I didn’t change a thing and I love it.