In Reply to: Pumkin Ribbon Bread - sm posted by Char on November 14, 2008 at 16:20:00:
: Pumpkin Ribbon Bread
: 2 packages cream cheese (3 oz. each)
: 1/3 cup sugar
: 1 Tbsp. all-purpose flour
: 1 egg
: 2 tsp. grated orange peel *
: 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!)
Post a Followup