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    You are in: Home / Recipes / Ribbon Pumpkin Bread Recipe
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    Ribbon Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    OceanLuvinGranny's Note:

    My sister clipped this out of an October 2002 Taste of Home magazine and our family has loved making it since. Every year, it has become a tradition for me to make it during the holidays and send it to school for my son to share with his class. I always send an extra loaf so that they can put it in the teacher's lounge and he always brings home an empty plate. I use sweetened applesauce in it instead of the unsweetened and that is the only change I have made.

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    Serves: 48



    Units: US | Metric

    For Batter


    1. 1
      For Filling:.
    2. 2
      Combine the cream cheese, sugar, flour and 2 egg whites in a bowl and set aside.
    3. 3
      In a mixing bowl beat the pumpkin, applesauce, egg, and 2 egg whites and oil.
    4. 4
      Combine the flour, sugar, baking soda, salt and pumpkin pie spice. Add to pumpkin mixture and stir in nuts.
    5. 5
      Divide half the batter between two 8x4x2 loaf pans coated with non-stick cooking spray.
    6. 6
      Spread each with filling then top with remaining batter.
    7. 7
      Bake at 350°F for 40-45 minutes or until a toothpick inserted near center comes out clean.
    8. 8
      Cool for 10 minutes before removing from pans to wire rack to cool completely.
    9. 9
      Refrigerate leftovers.

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    Nutritional Facts for Ribbon Pumpkin Bread

    Serving Size: 1 (26 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 73.3
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.1 g
    Cholesterol 9.6 mg
    Sodium 71.3 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 0.2 g
    Sugars 6.3 g
    Protein 1.4 g

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