Pumpkin Ribbon Bread
 
FILLING:
2 pkg. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 T all-purpose flour
1 egg
2 tsp grated orange peel
 
BREAD:
1 c. cooked or canned pumpkin
1/2 c. vegetable oil
2 eggs
1-1/2 c. sugar
1-2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 c. chopped pecans
 
Directions:
Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. 
Stir in orange peel; set aside. In a large bowl, combine pumpkin, oil and eggs. 
Add sugar, flour, baking soda, salt, cloves, cinnamon and pecans; mix to blend. 
Pour half of the batter into two greased and floured 8x4x3-in. loaf pans.Carefully spread filling over batter. Add remaining batter, covering filling. 
Bake at 325 for 1-1/2 hours or until bread tests doing with wooden pick. 
Cool 10 minutes before removing from pans. Store in refrigerator.


Yield: 2 loaves
 


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