Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/458/
Pumpkin Ribbon Bread
This bread is beautiful when cut arranging with the slices fanned out
Yield: Makes 2 loaves
Ingredients
| FILLING: | |||
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| 2 | pkgs. | (3 oz. each) cream cheese, softened | |
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| 1/3 | cup | sugar | |
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| 1 | tablespoon | flour | |
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| 1 | egg | ||
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| 2 | teaspoons | grated orange peel | |
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| BREAD: | |||
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| 1 | cup | cooked pumpkin or canned solid pack pumpkin | |
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| 1/2 | cup | vegetable oil | |
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| 2 | eggs | ||
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| 1 1/2 | cups | sugar | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | cloves | |
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| 1/2 | teaspoon | cinnamon | |
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| 1 2/3 | cup | all-purpose flour | |
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| 1 | teaspoon | baking soda | |
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| 1 | cup | chopped pecans | |
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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.
Please note that some ingredients and brands may not be available in every store.
Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/458/
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