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Pumpkin Ribbon Bread Recipe

by Karen Levin

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Pumpkin bread is a hearty snack or fall dessert that tastes even better when you add pecans and cream cheese.
Ruth Hinz of Anamosa, Iowa, enjoys baking the bread for her 13 children and 30 grandchildren who all live close by. Her children bring most of the food for their frequent get-togethers, but Ruth always cooks the meat course and offers her pumpkin bread for dessert.

Because cooking fresh pumpkin is time consuming, Hinz uses canned pumpkin.



Ingredients
Filling:

2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 egg
2 teaspoons grated orange peel (optional)

Pumpkin batter:

1 cup canned pumpkin
1/2 cup vegetable oil
2 eggs
1-1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans
Instructions
Heat oven to 325 degrees. 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, 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 of batter into a greased and floured 9 x 5-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 minutes in pan on a wire rack; transfer bread to wire rack and cool completely. Makes 12 to 15 servings.

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