Pumpkin Ribbon Bread
Kitchen Tested 
- Yield 12 to 15 servings
- Prep 25 mins
- Cook 90 mins
Pumpkin bread is a hearty snack or fall dessert made even better with the addition of pecans and cream cheese.
Ingredients
- Filling:
- 2 packages (3-ounce) cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 2 teaspoons grated orange peel (optional)
- Pumpkin batter:
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
Instructions
- Heat oven to 325F.
- For filling, beat together cream cheese, sugar, and flour in a medium bowl. Add egg; mix well. Stir in orange peel, if desired; set aside.
- For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl. Stir in sugar, salt, cloves, and cinnamon; mix well. Stir in flour and baking soda; blend in pecans. Pour half of batter into a greased and floured 9 x 5-inch loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, spreading to cover filling. Bake 1 1/2 hours or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; transfer bread to wire rack and cool completely.
