Pumpkin Ribbon Bread

Name: Pumpkin Ribbon Bread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 2 loaves
Ingredients: 226.79 g package cream cheese, room temperature; 118.29 ml sugar; 14.79 ml flour; 1 large egg; 394.39 ml flour; 4.92 ml baking soda; 2.46 ml salt; 7.39 ml pumpkin pie spice; 425.24 g can pumpkin puree; 118.29 ml vegetable oil; 2 large eggs; 354.88 ml sugar; 118.29 ml pecans; 118.29 ml cranberries

Submitted by Sherrybeth

"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."

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photo by Chabear01

Ready In:: 2hrs
Ingredients:: 14
Yields:: 2 loaves

ingredients

Ribbon Filling
226.79 g package cream cheese, room temperature
118.29 ml sugar
14.79 ml flour
1 large egg
Bread
394.39 ml flour
4.92 ml baking soda
2.46 ml salt
7.39 ml pumpkin pie spice
425.24 g can pumpkin puree
118.29 ml vegetable oil
2 large eggs
354.88 ml sugar
118.29 ml pecans
118.29 ml cranberries

directions

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.

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Reviews

When making this bread I use coconut oil. I also use self rising flour so I omit the salt and soda. I use 1 cup chopped pecans. But the dried cranberries would be good. I use the whole can of pumpkin and double the remaining ingredients to make two loaves of this delicious Fall/Thanksgiving time of the year treat. Wanda

Wandafaye50
Made for the Winner of Football Pool Wk2 WTG Sherrybeth! Had to make this twice, first time neglected to take into account the higher altitude I live at. Second time added 1/4 cup more sugar and 1 tbls flour to the Ribbon Filling, and baked 20 minutes longer. At last this bread was perfect, and certainly a great looking holiday bread well worth gift giving as well as having on any table, and the flavor is just as memoriable. Thank You for a great recipe, I am adding to my Holiday cookbook as well as to my Bread cookbook.

Chabear01