Ribbon Pumpkin Bread Recipe
Ribbon Pumpkin Bread Recipe photo by Taste of Home

Ribbon Pumpkin Bread Recipe

Read Reviews
4.5 13 17
Publisher Photo
"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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:28 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 28 servings


  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 egg whites
  • 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

Nutritional Facts

1 slice: 107 calories, 3g fat (1g saturated fat), 11mg cholesterol, 116mg sodium, 19g carbohydrate (0g sugars, 1g fiber), 3g protein Diabetic Exchanges:1 starch, 1/2 fat


  1. For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
  2. 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.
  3. 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.
  4. 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).
Originally published as Ribbon Pumpkin Bread in Taste of Home October/November 2002, p11

Reviews for Ribbon Pumpkin Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 17, 2013

"Tastes good, I don't change anything except substitute pecans for the walnuts, both times I have made it, it came out very flat also...."

Reviewed Jan. 20, 2013

"Pretty good, my kids enjoyed this very much!"

Reviewed Oct. 3, 2012

"This is the best 'lite' pumpkin bread recipe out there. I make this every year by request."

Reviewed Dec. 22, 2011

"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."

Reviewed Dec. 22, 2011

"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."

Loading Image