Pumpkin Ribbon Bread
Book:
Source:
Meal Type: Breads
Serves:
Ingredients
FILLING:
6 ounces cream cheese softened
1/3 cup sugar
1 tablespoon flour
1 egg
2 teaspoons grated orange peel (optional)
PUMPKIN BATTER:
1 cup canned pumpkin
1/2 cup oils
2 eggs
1 1/2 cups sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 2/3 cups flour
1 teaspoon baking soda
1 cup chopped pecans
Directions
Heat oven to 325. For filling, beat together cream cheese, sugar, and flour in a medium bowl. Add egg; mix well. Stir in orange peel, if desired; set aside.
For pumpkin batter, combine pumpkin, oil, eggs in a large bowl. Stir in sugar, salt, cloves and cinnamon; mix well. Stir in flour and baking soda; blend in pecans. Pour half of batter into a greased and floured 9x5 inch loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, spreading to cover filling. Bake 1 1/2 hours or until golden brown and a toothpick inserted in center comes out clean. Cool 10 mins. in pan on a wire rack; transfer bread to wire rack and cool completely.