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Pumkin Ribbon Bread - sm

Posted by Char on November 14, 2008 at 16:20:00:

Pumpkin Ribbon Bread

FILLING:
2 packages cream cheese (3 oz. each)
1/3 cup sugar
1 Tbsp. all-purpose flour
1 egg
2 tsp. grated orange peel *
BREAD:
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1 2/3 cups all-purpose flour
1 ts. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1 cup chopped pecans
Beat cream cheese, sugar, and flour together in a small bowl. Add egg; mix to blend. Stir in orange zest; set aside.
In a large mixing bowl, combine pumpkin, oil and eggs. Add sugar, flour, baking soda, salt, cloves, cinnamon, and pecans; mix to blend. Pour half of the batter into to greased and floured 7 1/2" x 3 1/2" x 3" loaf pans. Carefully spread 1/2 filling over batter in each pan. Add remaining batter, covering filling. Bake for 1-1/2 hours or until bread tests done with a wooden pick. Cool 10 minutes before removing from pan. Store in refrigerator. Yield: 2 loaves.

*No orange peel? Substitute 1 teaspoon orange extract.

Note: I add about 1/2 to 1 shot brandy to ALL my pumpkin recipes -- it "cuts back on the bite of the pumpkin with the spices" as my grandmother used to say. Her secret is now out. Wonderful in pumpkin pie.

*Disclaimer - I have not tried this recipe so cannot give a personal opinion but it sounds yummy (that means the note about added Brandy at end of recipe is not my note and not my Grandma - LOL!)




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