Sunday, November 27, 2011

Pumpkin Ribbon Bread

I made this without the filling and it was the most moist pumpkin bread I've tried in a long time.

Oven Temp: 325°F

1 c cooked pumpkin
½ c vegetable oil
2 eggs
1 ½ c sugar
½ tsp salt
½ tsp cloves
½ tsp cinnamon
1 2/3 c flour
1 tsp baking soda
1 c pecans, chopped (optional)

2 (3 oz each) pkgs cream cheese, softened
1/3 c sugar
1 TBS flour
1 egg
2 tsp grated orange peel

For bread: Preheat oven to 325°F.  Grease and flour 2 loaf pans.  Combine pumpkin, oil, and eggs in a large bowl.  Add sugar, salt, cloves, flour, cinnamon, baking soda and pecans; mix to blend.  Pour ¼ of batter into each of the prepared pans and set aside. 

For filling:  In a medium bowl, combine cream cheese, sugar, flour, egg and orange peel; mix well. 

Carefully spread half the filling over batter in each pan.  Spread remaining batter, evenly divided, over filling, in each pan.  Bake for 60-90 minutes or until a toothpick tests clean. 

Cool in pans for 10 minutes.  Remove from pans and finish cooling on wire racks.  Store in refrigerator until ready to serve.

I can't remember where I got this recipe, it's been in my stack of "to try" recipes for awhile and I think that it will be included next time I update my cookbook.

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