Ribbon Nut Bread Recipe
Ribbon Nut Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

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

Nutritional Facts

1 slice: 283 calories, 18g fat (4g saturated fat), 56mg cholesterol, 213mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 6g protein.

  • 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
  1. For filling, in a small bowl, beat cream cheese and sugar. Beat in egg; set aside.
  2. 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.
  3. 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.
  4. 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).
Originally published as Ribbon Nut Bread in Country Woman Christmas Annual 2010, p33

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