The bakery department of ITS loves this time of year for two very important reasons: pumpkin and cranberries. Pumpkin Ribbon Bread is probably one of my most loved recipes—the added bonus is that it’s ‘oh-so-easy’ to make, too! Great for Thanksgiving Day breakfast or something to get you out the door fast on Black Friday… sure to please pumpkin lovers the world over guaranteed!
Pumpkin Ribbon Loaf
Makes 1 loaf
Ingredients:
- 1 cup canned pumpkin
- 1 cup plus 2 Tbsp granulated sugar, divided
- 1/2 cup packed brown sugar
- 2 eggs, divided
- 1/2 cup milk
- 1/4 cup oil
- 2 cups all-purpose flour
- 2-1/2 tsp. baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp. salt
- 1 pkg (8 oz.) cream cheese, softened
- 1/4 tsp maple extract*
*If you prefer your Pumpkin Ribbon Bread ‘straight-up’, omit the maple extract.
- Preheat oven to 350ºF. Grease and flour a 9×5-inch loaf pan.
- Mix pumpkin, 1 cup granulated sugar, brown sugar, 1 egg plus 1 egg yolk (save the extra egg white for the next step!), milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened.
- Beat cream cheese, remaining granulated sugar (2 Tbsp) and remaining egg white with whisk until well blended.
- Spoon half the pumpkin batter into prepared loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
- Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
- Store wrapped bread in the refrigerator.
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