Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling

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This was a little dry and not done in the middle although the sides were done. I followed the recipe exactly with proper size loaf pan. I think it need about 1/3 cup vegitable oil rather than shortening and maybe that would do it. The pumpkin seed and cream cheese filling makes the dish and compensates somewhat for the dry bread. I will not try to make the bread again as there are much better pumpkin bread recipes out there. I will use the cream chees filling recipe for the future.

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I made this yesterday to use my pumpkins from halloween. My nine year old ate half of the first loaf I made. Before making it I read the other reviews and was a bit worry beccause some said it was dry. It is not and just the opposite it is very moist. I would suggest keep checking it the last 12 minutes in the oven, don't rely on the cooking time. I took mine out ten minute early because it was done.

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The bread turned out dry and crumbly, even after allowing a long time for it to cool. The filling was good - tasted like a typical cream cheese frosting. However, the bread was so bad, we threw half of it away. Won't be making this again!

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When I was looking for this recipe, I wanted a bread that would hold up to my Grandmother's recipe. All the recipes I found had a cup or more of oil and shortening. Not this one! The loaf comes out light and fluffy and very moist. I have read other reviews about mistakes and the bread falling apart. I have not experienced any of these problems. The bread is wonderful! Its also a great way to get veggies in your kids. My one year old loves this bread! I am making this to take to my family's for Thanksgiving! Hope you enjoy it!

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The first time I made this I had seen Emeril make it on the show... I got the recipe, and the next thing I hear from my kids (and me was "I think this is the best thing I've ever eaten!"
Yes, we love it... my friends do too... It's a smash whenever I take it somewhere. Try it, if you haven't! It's simple and yummy!

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I had some pumpkin bread leftover from a holiday pitch-in. It didn't have much flavor so I made this filling. Terrific!! After tasting the exact recipe, I toasted some chopped hazelnuts (~1/4 cup and threw in some cinnamon (~1/2 tsp. The filling is more like an icing but great if you have a sweet tooth.

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Recipe was incorrect. The sugar and shortening never got creamy. Too much flour, not enough spices. Like others have already said, my loaf fell apart which made it very difficult to make a sandwhich with the filling. Life is too short and there are much better recipes out there than this one.

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I agree with the reviewer who said to wait until slicing. I waited more than 10 minutes to slice and this really fell apart, even though I used a bread slicer. I then waited longer and it really crumbled. I'm now waiting for the rest of the loaf to get out of the fridge to try again.

The flavor was fine, but I thought the outside was too hard relative to the moist inside. It took awhile for the knife to come out clean, so I put foil on to protect the top from burning.

This is such a neat idea, I hoped it would be better and I could use this as a new dessert for fall, but I make a spiced pumpkin bar which is better.

I like the cream cheese filling idea though. That has possibilities.

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A bit time consuming because of how many ingredients are needed for this pumpkin bread (I've tasted great pumpkin breads with less ingredients, but ultimately it tasted fab. I preferred it without the cream cheese filling, which actually made it way too sweet for my taste buds. It was best with raisins and walnuts in it, which gave it great texture.

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I brought this in without the cream cheese, and people were raving about it. I also used butter instead of the shortening and it turned out fantastically! I like lots of spice, so I also added 1/4 tsp cloves.