Pumpkin Ribbon Bread
- Yield: 12 to 15 servings
- Prep: 25 mins
- Cook: 90 mins
Ingredients
- Filling:
- 2packages (3-ounce) cream cheese, softened
- 1/3cup sugar
- 1tablespoon all-purpose flour
- 1 egg
- 2teaspoons grated orange peel (optional)
- Pumpkin batter:
- 1cup canned pumpkin
- 1/2cup vegetable oil
- 2 eggs
- 1 1/2cups sugar
- 1/2teaspoon salt
- 1/2teaspoon ground cloves
- 1/2teaspoon cinnamon
- 1 2/3cups all-purpose flour
- 1teaspoon baking soda
- 1cup 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.
Nutritional Info *per serving
- Glycemic Load 20.94
- Calories 400
- Fat 22g
- Saturated Fat 4.5g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 7g
- Cholesterol 60mg
- Sodium 270mg
- Potassium 140mg
- Carbohydrate 48g
- Fiber 2g
- Sugars 32g
- Protein 5g
- Trans Fat 0
- Vitamin A 70%
- Vitamin C 2%
- Calcium 4%
- Iron 10%
