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Pumpkin Ribbon Bread




Source of Recipe


My version of a Taste of Home Magazine recipe


Recipe Introduction


Moist and tender, this makes a great snack for Halloween or to take as a hostess gift during the fall.


List of Ingredients




FILLING:
2 pkg. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 T. flour
1 egg
2 t. grated orange peel

BREAD:
1 c. canned pumpkin
1/2 c. vegetable oil
2 eggs
1 1/2 c. sugar
1/2 t. salt
1/2 t. cloves
1/2 t. cinnamon
1 2/3 c. flour
1 t. baking soda
1 c. chopped pecans
Demerara or turbinado sugar


Recipe



FILLING:
Beat together the cream cheese, sugar and flour. Add the egg and mix well. Stir in orange peel. Set aside.

BREAD:
Heat the oven to 325 degrees. Spray two 7 1/2 x 3 1/2-inch loaf pans with cooking spray and line lengthwise with a strip of parchment paper that comes up over the edge of the pan (you’ll use this to help pull the loaf out of the pan).

Mix the pumpkin, oil and eggs in a large bowl. Add the sugar, salt, cloves, cinnamon, flour and baking soda and mix. Pour one-quarter of the batter into each of the pans. Spread the cream cheese mixture over the batter and top with the remaining batter, covering the cream cheese. Sprinkle the tops with the chopped pecans and the turbinado sugar.

Bake for 1 1/2 hours or until the bread passes the toothpick test (test after 1 1/4 hours). Cool 10 minutes before removing from the pans and cool completely on a rack. Store in the refrigerator.

Makes 2 loaves.