Pumpkin Ribbon Bread Recipes

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures Beth Ask, Ulster, Pennsylvania.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 18

Ingredients

6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 large egg whites
BATTER:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 large egg, room temperature
2 large egg whites, room temperature
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts

Steps:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. , In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts., Divide half of the batter between two 8x4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 165mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN RIBBON BREAD

Pumpkin Ribbon Bread image

This pumpkin bread has a beautiful cream cheese ribbon. Friends ask for this recipe all of the time and I try to make as many loaves as possible for Christmas gifts.

Provided by Sherrybeth

Categories Quick Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 14

Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
1 tablespoon flour
1 large egg
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1/2 cup pecans
1/2 cup cranberries

Steps:

Preheat oven to 325 degrees.
Grease two 8x4-in loaf pans.
Combine all filling ingredients until smooth and set aside.
In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts and cranberries.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 minutes.
Cool in pans for 10-15 minutes.

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

This recipe originally from a Taste of Home Magazine, but I made a few changes over the last few years. It is a wonderfully moist bread and little ones in the family can't figure out how "that white stuff got in the middle"!

Provided by JelloJane

Categories Breads

Time 1h45m

Yield 2 Loaves

Number Of Ingredients 15

Ingredients

8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon plain flour
1 egg
2 teaspoons orange zest
1 cup canned pumpkin
1/2 cup oil
2 eggs
1 1/2 cups sugar
1 2/3 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 cup chopped pecans or 1 cup walnuts (optional)

Steps:

In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
In large bowl, mix pumpkin, oil and eggs.
Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
Cool 10 minutes before removing from pans.

PUMPKIN BUTTER BREAD

Pumpkin Butter Bread image

I had some extra pumpkin butter and came up with this recipe. This delicious, moist bread is flavorful and fragrant; the smell when cooking reminds me of Thanksgiving!

Provided by khannon

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 egg
1 cup brown sugar
½ cup apple juice
¼ cup melted butter
1 ½ cups pumpkin butter, divided
½ cup raisins
½ cup toasted chopped walnuts

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
Beat the egg in a bowl. Whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Stir in the flour mixture until no lumps remain. Pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. Pour in the remaining batter.
Bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 56.9 g, Cholesterol 25.7 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 251.8 mg, Sugar 35.7 g

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