Pumpkin Ribbon Bread Recipes

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

This recipe originally from a Taste of Home Magazine, but I made a few changes over the last few years. It is a wonderfully moist bread and little ones in the family can't figure out how "that white stuff got in the middle"!

Provided by JelloJane

Categories Breads

Time 1h45m

Yield 2 Loaves

Number Of Ingredients 15

Ingredients

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)

Steps:

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.

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

PUMPKIN RIBBON BREAD

Pumpkin Ribbon Bread image

This pumpkin bread has a beautiful cream cheese ribbon. Friends ask for this recipe all of the time and I try to make as many loaves as possible for Christmas gifts.

Provided by Sherrybeth

Categories Quick Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 14

Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
1 tablespoon flour
1 large egg
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1/2 cup pecans
1/2 cup cranberries

Steps:

Preheat oven to 325 degrees.
Grease two 8x4-in loaf pans.
Combine all filling ingredients until smooth and set aside.
In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts and cranberries.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 minutes.
Cool in pans for 10-15 minutes.

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