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.

  1. Preheat oven to 350ºF. Grease and flour a 9×5-inch loaf pan.
  2. 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.
  3. Beat cream cheese, remaining granulated sugar (2 Tbsp) and remaining egg white with whisk until well blended.
  4. Spoon half the pumpkin batter into prepared loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
  5. 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.
  6. Store wrapped bread in the refrigerator.

 

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