"The belly rules the mind."--Spanish Proverb

Pumpkin Ribbon Bread Recipe

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This recipe for Pumpkin Ribbon Bread, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Baker
Added: Saturday, September 19, 2009


2 pkg. (3 oz. each) cream cheese, soft
1/3 c. sugar
1 T. flour
1 egg
2 tsp. grated orange peel
1 c. cooked pumpkin
1/2 c. vegetable oil
1/2 tsp. salt
1 2/3 c. flour
2 eggs
1/2 tsp. cloves
1 tsp. baking soda
1 1/2 c. sugar
1/2 tsp cinnamon
1 c. chopped pecans

For filling, beat cream cheese, sugar, and flour. Add egg and orange peel. Set aside. Make bread by combining pumpkin, oil, and eggs in large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans. Mix. Pour 1/4 of batter into 2 greased and floured 7 1/2" X 3 1/2 " X 3" loaf pans. Carefully spread the cream cheese filling over batter. Add remaining batter, covering filling. Bake at 325 for 40 minutes to 1 1/2 hours or until toothpick inserted comes out clean. Cool 10 minutes before removing from pan. Store in refrigerator.




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