Ribbon Pumpkin Bread Recipes

Steps:

• Preheat oven to 325 degrees.
• Grease two 8x4-in loaf pans.
• Combine all filling ingredients until smooth and set aside.
• In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
• In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
• Fold in nuts and cranberries.
• Pour half of the pumpkin bread batter evenly into prepared loaf pans.
• Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
• Bake for 60-70 minutes.
• Cool in pans for 10-15 minutes.

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.

Steps:

• 1. FOR FILLING: Combine the cream cheese, sugar, flour, and egg whites in a bowl. Set aside.
• 2. In a mixing bowl, beat the pumpkin, apple sauce, egg, egg whites, and oil.
• 3. Combine the flour, sugar, baking soda, salt, cinnamon, cloves; add to pumpkin mixture.
• 4. Stir in walnuts.
• 5. Coat two 8 X 4 X 2 inch loaf pans with non-stick cooking spray.
• 6. Divide 1/2 of the batter between the two loaf pans.
• 7. Spread each with filling.
• 8. Top each with the remaining batter.
• 9. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.
• 10. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• 1. Preheat oven to 350 degrees. Using a mixer, combine all wet ingredients and sugar, mixing only until they are well incorporated.
• 2. Now combine the remaining dry ingredients (except pecans) in a separate bowl.
• 3. Then using a measuring cup or large spoon, slowly add in scoops of dry ingredients mixing well between each addition, do not over mix batter.
• 4. Once dry ingredients are mixed in well, add in pecans being sure to mix them in evenly.
• 5. Grease and flour 2 bread pans.
• 6. Fill pans halfway with batter.
• 7. Bake at 350 degrees for 45 - 60 minutes.
• 8. **Note: This recipe originally calls for it to be baked in 3 (1 lb) coffee cans. But since they no longer make the metal coffee cans you can use the bread pans. If you do happen to find the coffee cans, then by all means use them. It gives the bread a really nice design.**

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
• In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
• Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.