Ribbon Pumpkin Bread Recipe

4.5 15 18
Ribbon Pumpkin Bread Recipe
Ribbon Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Ribbon Pumpkin Bread Recipe

Read Reviews
4.5 15 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

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Reviews forRibbon Pumpkin Bread

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MY REVIEW
Becky User ID: 5658421 272648
Reviewed Sep. 4, 2017

"I believe this is the original recipe:

Ingredients
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 1/2 cups white sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
I like to make it in a Bundt pan and add a little cream cheese icing.
Bundt cake - dust pan with cinnamon and sugar. bake for 50-55 minutes.
Frosting
4 ounces cream cheese
1/4 cup butter
1 1/2 cups confection's sugar
1 1/2 tsp milk
1/2 tsp vanilla"

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
DawnDemery User ID: 3361675 86233
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."

MY REVIEW
charlenepaugustyn User ID: 3862805 43972
Reviewed Dec. 5, 2011

"I have a recipe from one of the Reiman Publications for pumpkin ribbon bread, It is NOT the low fat version one featured here & it came from Cathy Van Sickle, Kokomo, Indiana. The picture shows the bread cut on a bread board with two paper doilies under it. I do not know what magazine it came from but I was looking for the reviews on this other bread & the low fat one by Beth Ask, Ulster, Penn. which you feature above, is the only one shown. Could you find the other one I am requesting & feature that one also? Thanks much."

MY REVIEW
LegalSec User ID: 548619 109763
Reviewed Oct. 17, 2011

"Respone for "jdhorn" regarding which magazine the recipe is from. They did list the magazine, the name is under the nutritional analysis in smal print to the right side."

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."

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