Pumpkin Ribbon Bread

  • Yield: 12 to 15 servings
  • Prep: 25 mins
  • Cook: 90 mins


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


  1. Heat oven to 325F.
  2. 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.
  3. 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.

Recipe by Karen Levin.

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%