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    PUMPKIN RIBBON BREAD


    Source of Recipe


    RC


    1 cup pumpkin
    1/2 cup vegetable oil
    2 eggs
    1 1/2 cup sugar
    1/2 tsp salt (optional)
    1/2 tsp cloves
    1/2 tsp cinnamon
    1 2/3 cup flour
    1 tsp baking soda
    1 cup chopped nuts (optional)

    Cream cheese filling ingredients:
    1 pkg cream cheese -- (8 oz.) softened
    1/3 cup sugar
    1 TB flour
    1 egg
    2 tsp grated orange peel

    Preheat oven to 325 F.

    Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans (pour 1/4 of the batter in each pan) - {OR one 9 x 5 x 3 inch loaf pan - pour in half the batter}.

    Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter.

    Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.

    Store in the refrigerator.

 

 

 

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