Pumpkin Bread Sandwich with a Pumpkin Seed and Cream Cheese Filling

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This came out great but I made a few adjustments. Didn't have shortening so I used unsaleted butter. also usedcanned pumpkin - it tasted great! Buttered pan and lined pan with parchament paper and then buttered the parchment - loaf came right out of the pan and bottom was perfect golden brown color - no burnt parts. Used only about 1/2 the confectioners sugar in the filling as it was becoming a little cloyingly sweet for me. Needed way more than 10 minutes to cool - needed a few hours in the fridge as it fell apart when still warm. Anyway - cut slices once cool and just put a dollop of filling on top of each slice (omitted the pumpkin seeds completely. It was a big hit at Thanksgiving and I was told I have to make this every year now :

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This was a very simple and easy to do dessert. I did not have fresh pumpkin so I used Libby's canned pumpkin and it turned out great. I loved the cream cheese filling. It was light and not over powering of the pumpkin bread. If you have something coming up that you want to impress your friends, I would recommend this recipe.

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I loved Emeril's pumpkin bread that I made so much at Thanksgiving I was going to make it for my parents at Christmas. I accidentally added in garlic instead of ginger to the bread mix. I was so upset,but it was a hit with my family. They ate it with a meal instead of for desert!

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Like this bread only with filling. Not good flavor alone.