Pumpkin Cheese Bread

This is a simple and tasty recipe! I made a mistake and used pumpkin pie filling instead of plain pumpkin so my bread turned out extra sweet, but I'm still giving it 5 stars since it was still edible and that was my mistake(oops)! Can't wait to make it again with the right ingredients!(= Thanks for posting, marie!

This has become a Top Love Recipe by my family and friends (even the ones that say they don't like pumpkin). This is the kids favorite breakfast and with the added protein it seems to stay with them longer then cereal. I have used half brown sugar, half whole wheat, walnuts instead of pecans, or no nuts at all and it still turns out wonderful. Thank you for this great addition to my regular recipe book

I made a *ton* of changes to this so I am not giving stars but wanted to post the changes in case anyone else is interested. I used light cream cheese and cut out the butter altogether, using a 29oz can of pumpkin (since pumpkin is often used as a fat replacer). I used 1 cup of sugar and 1.5 cups of splenda, egg substitute for 3 eggs and 1 whole egg, and white wheat flour. The result was moist but dense, and not as sweet as I would have expected. I think next time I'll use all sugar or add some honey. Or a cream cheese frosting would be superb. Since I saved all the calories from the butter maybe I can splurge on that. :)

This was the best pumpkin bread I have ever eaten. It was so moist yet light it just melts in your mouth. I did add some moisted dried cranberries in place of the nuts. I'm sure regular raisins would do as long as you boil them a couple of minutes to rehydrate them like I did with the cranberries. This is a definite keeper