Ribbon Pumpkin Bread

This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!

Taste of Home’s Ribbon Pumpkin Bread has been on my mind for weeks.

Now I’ve finally made it, loved it, and can share the recipe with you!

Ingredients for Filling
6 oz. reduced-fat cream cheese
1/4 c. sugar
1 T. flour
2 egg whites

Ingredients for Bread
1 c. pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. oil
1 2/3 c. flour
1 1/4 c. sugar
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. ground cloves
1/3 c. chopped walnuts

1. For filling, combine cream cheese, sugar, flour and egg whites in a bowl; set aside.  In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil.  Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to the pumpkin mixture.  Stir in the walnuts.

2. Divide half of the batter between two 8x4x2-inch loaf pans coated with cooking spray.  Spread each with filling; top with remaining batter.

3. Bake at 350F for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  Refrigerate leftovers.


3 thoughts on “Ribbon Pumpkin Bread

  1. Wow, so pretty too! This sounds like a great alternative to pie!


  2. This is such a good idea! It reminds me of a pumpkin roll but easier. I like easy!


  3. Looks lovely and delicious. Love the ribbon effect.


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