Read reviews (13)
Rate recipe
"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures field editor Beth Ask, Ulster, Pennsylvania.
This recipe is:
Diabetic Friendly
Nutritional Analysis: 1 slice equals 107 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 116 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Ribbon Pumpkin Bread in Taste of Home October/November 2002, p11
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 20, 2013 by lopezwr1ter
Pretty good, my kids enjoyed this very much!
Reviewed on Oct. 03, 2012 by bellz1103
This is the best 'lite' pumpkin bread recipe out there. I make this every year by request.
Reviewed on Dec. 22, 2011 by DawnDemery
The recipe I had included orange zest in the cream cheese layer. It came from a BEST BREADS recipe booklet I received years ago - at least 15yrs, - from Taste of Home.
I can't find my original recipe for pumpkin ribbon bread ( the not low fat version) either - please offer that one as well - I have made it for gifts for years with great success - that is the version I want. Thank you.
Reviewed on Dec. 05, 2011 by charlenepaugustyn
I have a recipe from one of the Reiman Publications for pumpkin ribbon bread, It is NOT the low fat version one featured here & it came from Cathy Van Sickle, Kokomo, Indiana. The picture shows the bread cut on a bread board with two paper doilies under it. I do not know what magazine it came from but I was looking for the reviews on this other bread & the low fat one by Beth Ask, Ulster, Penn. which you feature above, is the only one shown. Could you find the other one I am requesting & feature that one also? Thanks much.
Reviewed on Oct. 17, 2011 by LegalSec
Respone for "jdhorn" regarding which magazine the recipe is from. They did list the magazine, the name is under the nutritional analysis in smal print to the right side.
Reviewed on Oct. 14, 2011 by jdhorn
I have made this several times. Always comes out great!! I think it is so funny when some cooks change it soooo much and then wonder why it doesn't come out! I would like if taste of home would add which book it came from as I have all the books and couldn't find which book this one was in. Lucky I actually remembered the name! Please include the book. Oh for the cook that it was burning on the top and not done in the middle - maybe a lower temp would help? :))
Reviewed on Feb. 27, 2011 by BakinGymnast
Did not rise at all! I used 1-1/3 cup whole wheat flour and 1/3 cup all purpose flour, since that was all I had. I also only had about 1/3 cup applesauce. I ended up adding a lot more cinnamon and some pumpkin pie spice, otherwise it was too bland. I also didn't put in the ribbon or walnuts. It tasted fine but I was really disappointed in how flat it turned out.
Reviewed on Oct. 14, 2010 by Joene
Joene Bohlmann October 14, 2010Our Pastor Lori made this for Bible Study yesterday and all in our group really enjoyed it. Very moist and tasty. Can't wait to try it myself.
Joene Bohlmann October 14, 2010
Our Pastor Lori made this for Bible Study yesterday and all in our group really enjoyed it. Very moist and tasty. Can't wait to try it myself.
Reviewed on Sep. 30, 2010 by Dizzaster
LOVE this recipe! I switched it up today - I skipped the ribbon altogether. For the batter, I substituted 2/3 c. of whole-wheat flour, I used three eggs instead of one whole egg and two whites, and I omitted the canola oil. A little extra pinch of soda, and I swapped the nuts for dried cranberries. AWESOME!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013