Ribbon Pumpkin Bread Recipes

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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

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 CHEESE BREAD II



Pumpkin Cheese Bread II image

This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.

Provided by Tina Andre' Fox

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 15

Number Of Ingredients 15

1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
1 cup pumpkin puree
½ cup vegetable oil
2 eggs
1 ½ cups white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  • In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
  • Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  • Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.7 g, Cholesterol 53.6 mg, Fat 13.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 220.9 mg, Sugar 27.3 g

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

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

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.

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 field editor Beth Ask, Ulster, Pennsylvania.

Provided by Allrecipes Member

Time 55m

Yield 14

Number Of Ingredients 16

6 ounces reduced-fat cream cheese
¼ cup sugar
1 tablespoon all-purpose flour
2 large egg whites egg whites
1 cup pumpkin
½ cup unsweetened applesauce
1 egg
2 large egg whites egg whites
1 tablespoon canola oil
1 ⅔ cups all-purpose flour
1 ¼ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
⅓ cup chopped walnuts

Steps:

  • For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing 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 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 37 g, Cholesterol 20.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 217.8 mg, Sugar 23.1 g

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