Pumpkin Ribbon Bread

Yield:
Makes 2 loaves

This bread is beautiful when cut arranging with the slices fanned out

Ingredients:

  1. FILLING:
  2. 2 pkgs. (3 oz. each) cream cheese, softened
  3. 1/3 cup sugar
  4. 1 tablespoon flour
  5. 1 egg
  6. 2 teaspoons grated orange peel
  8. BREAD:
  9. 1 cup cooked pumpkin or canned solid pack pumpkin
  10. 1/2 cup vegetable oil
  11. 2 eggs
  12. 1 1/2 cups sugar
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon cloves
  15. 1/2 teaspoon cinnamon
  16. 1 2/3 cup all-purpose flour
  17. 1 teaspoon baking soda
  18. 1 cup chopped pecans
Directions:

For filling, beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7-1/2x 3-1/3-inch loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling.

Bake at 325 F. for 1 1/2 hours, or until bread tests done with wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator.



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