RIBBON PUMPKIN BREAD
This recipe originally from a Taste of Home Magazine, but I made a few changes over the last few years. It is a wonderfully moist bread and little ones in the family can't figure out how "that white stuff got in the middle"!
Provided by JelloJane
Categories Breads
Time 1h45m
Yield 2 Loaves
Number Of Ingredients 15
Steps:
- In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
- In large bowl, mix pumpkin, oil and eggs.
- Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
- Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
- Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
- Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
- Cool 10 minutes before removing from pans.
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