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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 Beth Ask, Ulster, Pennsylvania.
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large egg whites
  • 1 cup canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1 tablespoon canola oil
  • 1-2/3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup chopped walnuts


  • 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 8x4-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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
Nutrition Facts
1 slice: 127 calories, 3g fat (1g saturated fat), 13mg cholesterol, 165mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Average Rating:
  • Gramma Amy
    Oct 6, 2016

    The cream cheese ribbon layer adds a special touch to this moist pumpkin bread. A favorite

  • rpcw
    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....

  • vtrachel04
    May 25, 2013

    No comment left

  • lopezwr1ter
    Jan 20, 2013

    Pretty good, my kids enjoyed this very much!

  • asouth
    Nov 18, 2012

    No comment left

  • bellz1103
    Oct 3, 2012

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

  • DawnDemery
    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.

  • jdhorn47
    Oct 14, 2011

    No comment left

  • BakinGymnast
    Feb 27, 2011

    Did not rise at all! I used 1-1/3 cup whole wheat flour and 1/3 cup all purpose flour, since that was all I had. I also only had about 1/3 cup applesauce. I ended up adding a lot more cinnamon and some pumpkin pie spice, otherwise it was too bland. I also didn't put in the ribbon or walnuts. It tasted fine but I was really disappointed in how flat it turned out.

  • pam71
    Jan 25, 2011

    No comment left