Ribbon Pumpkin Bread
- Ready In:
- 1hr 45mins
- 8 ounces cream cheese, softened
- 1⁄3 cup sugar
- 1 tablespoon plain flour
- 1 egg
- 2 teaspoons orange zest
- 1 cup canned pumpkin
- 1⁄2 cup oil
- 2 eggs
- 1 1⁄2 cups sugar
- 1 2⁄3 cups plain flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1 cup chopped pecans or 1 cup walnuts (optional)
- In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
- In large bowl, mix pumpkin, oil and eggs.
- Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
- Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
- Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
- Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
- Cool 10 minutes before removing from pans.
Questions & Replies
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This is so good. The orange zest is a MUST, it adds so much flavor. I made without the nuts, just a preference. I did find it hard to layer the cream cheese. When I poured the top layer of pumpkin on, the cream cheese layer seemed to want to ooze up the sides. I found it helped to chill the cream cheese for 30 minutes or so in the fridge so it isnt as runny. This seemed to help it from running up the sides. Great recipe, I make it every fall!
I made this exact bread a couple of years ago, but from a different cookbook... it's a really unique fall treat and it doesn't take a lot longer to make than a plain pumpkin bread. The cream cheese center is delicious and a little tangy; it cuts the sweet of the pumpkin bread quite in the nicest way. And I do like it with the nuts to add some crunch. Thanks for posting this, JelloJane!
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I'm married with three grown kids, 2 with little ones of their own - so I was a Grandma the first time at the ripe ole age of 39! Anyway that earth shaking event was 7 years ago and have added 3 more boys since then! I have been cooking since I was 8 years old, learning a lot of recipes from an 1930's vintage Watkin's cookbook that my Aunt had - she has since lost the book - darn it - but I still have some of the recipes I copied from it.