Ribbon Pumpkin Bread Recipe

4.5 11 18
Ribbon Pumpkin Bread Recipe
Ribbon Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Ribbon Pumpkin Bread Recipe

Read Reviews
4.5 11 18
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.
Recommended: Banana Bread A to Z
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon 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 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; 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. Yield: 2 loaves (14 slices each).
Originally published as Ribbon Pumpkin Bread in Taste of Home October/November 2002, p11

Nutritional Facts

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

  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon 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 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
  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 8x4-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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRibbon Pumpkin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Gramma Amy User ID: 6989823 255073
Reviewed Oct. 6, 2016

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

MY REVIEW
rpcw User ID: 782123 88108
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...."

MY REVIEW
lopezwr1ter User ID: 6747772 65066
Reviewed Jan. 20, 2013

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

MY REVIEW
bellz1103 User ID: 6898549 65064
Reviewed Oct. 3, 2012

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

MY REVIEW
DawnDemery User ID: 3361675 53795
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."

MY REVIEW
BakinGymnast User ID: 5767825 114427
Reviewed 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."

MY REVIEW
Joene User ID: 2820661 86232
Reviewed Oct. 14, 2010

"Joene Bohlmann October 14, 2010

Our Pastor Lori made this for Bible Study yesterday and all in our group really enjoyed it. Very moist and tasty. Can't wait to try it myself."

MY REVIEW
Dizzaster User ID: 5318170 53794
Reviewed Sep. 30, 2010

"LOVE this recipe! I switched it up today - I skipped the ribbon altogether. For the batter, I substituted 2/3 c. of whole-wheat flour, I used three eggs instead of one whole egg and two whites, and I omitted the canola oil. A little extra pinch of soda, and I swapped the nuts for dried cranberries. AWESOME!"

MY REVIEW
delic1999 User ID: 2405728 131235
Reviewed Aug. 22, 2010

"Made this 3 times so far. It is really good and has taken 1st place at the fairs i enter."

MY REVIEW
grensrud User ID: 4501110 135984
Reviewed Aug. 2, 2010

"This was ok. I left out the ribbon of cream cheese and the bread had a nice flavor. I had to bake it twice as long as the recipe called fr though and the middle still wasn't entirely done but the rest was burning. All in all was good though. Just not my favorite."

Loading Image