Ribbon Pumpkin Bread

"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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Ready In:
55mins
Ingredients:
15
Yields:
2 loaves
Serves:
48
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ingredients

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directions

  • For Filling:

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

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RECIPE SUBMITTED BY

I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!
 
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