Ribbon Pumpkin Bread Recipes

RIBBON PUMPKIN BREAD

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.

PUMPKIN CHEESE BREAD II

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.

PUMPKIN RIBBON BREAD

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

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

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.