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Ribbon Pumpkin Bread Recipe

Ribbon Pumpkin Bread Recipe photo by Taste of Home

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"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

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Ribbon Pumpkin Bread Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 28 Servings

15 40 55

Ingredients

6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites
BATTER:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts

Directions

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Yield: 2 loaves (14 slices each).

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

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Reviews for Ribbon Pumpkin Bread

Ribbon Pumpkin Bread

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Reviewed on Aug. 22, 2010 by delic1999

Made this 3 times so far. It is really good and has taken 1st place at the fairs i enter.

Reviewed on Aug. 02, 2010 by grensrud

This was ok. I left out the ribbon of cream cheese and the bread had a nice flavor. I had to bake it twice as long as the recipe called fr though and the middle still wasn't entirely done but the rest was burning. All in all was good though. Just not my favorite.

Reviewed on Jan. 28, 2009 by Charobic

This is pretty good! I'll definitely be making it again.

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