Pumpkin Ribbon Bread
Filling:
6 oz. cream cheese, softened
1/2 C. sugar
1 T. flour
1 egg
2 t. grated orange peel, opt.
Pumpkin Batter:
1 C. canned pumpkin
1/2 C. oil
2 eggs
1 1/2 C. sugar
1/2 t. salt
1/2 t. ground cloves
1/2 t. cinnamon
1 2/3 C. flour
1 t. baking soda
1 C. chopped pecans
Preheat to 325° F.
Beat together the cream cheese, sugar, and flour in a medium bowl. Add egg and mix well. Add orange peel and stir. Set aside.
Combine pumpkin, oil and 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 the batter into a greased and floured 9 X 5 loaf pan. Spread cream cheese mixture over batter carefully. Add remaining batter, spreading to cover cream cheese mixture.
Bake for 90 minutes or until golden brown and a toothpick tests clean.
Cool in pans 10 minutes on a wire rack. Remove from pans and cool loaf on rack.
Makes 12 to 15 servings.
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