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Ribbon Nut Bread

 Ribbon Nut Bread
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
16 ServingsPrep: 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

2 of 2

Ribbon Nut Bread (continued)

Directions (continued)

  • 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.