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Ribbon Pumpkin Bread

 Ribbon Pumpkin Bread
"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.
28 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon King Arthur Unbleached 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 King Arthur Unbleached 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;

2 of 2

Ribbon Pumpkin Bread (continued)

Directions (continued)

  • 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 Facts: 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.