Ribbon Nut Bread Recipe

Ribbon Nut Bread Recipe photo by Taste of Home

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With lemon, walnuts and a center of sweetened cream cheese, this lovely loaf is a tempting holiday treat. I like making an extra one to wrap up and give as a gift to a friend or neighbor.—Linda Evancoe-Coble, Leola, Pennsylvania

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Ribbon Nut Bread Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 16 Servings

25 55 80

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
BATTER:
2 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup canola oil
1 teaspoon grated lemon peel
1 cup chopped walnuts

Directions

For filling, in a small bowl, beat cream cheese and sugar. Beat in egg; set aside.
In a large bowl, combine the flour, sugars, baking soda and salt. Whisk the eggs, milk, oil and lemon peel; stir into dry ingredients just until moistened. Fold in walnuts.
Spoon 1 cup batter into a greased 9-in. x 5-in. loaf pan. Spread filling evenly over batter. Top with remaining batter, carefully spreading to cover.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 283 calories, 18 g fat (4 g saturated fat), 56 mg cholesterol, 213 mg sodium, 26 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Ribbon Nut Bread in Country Woman Christmas Annual 2010, p33