Pumpkin Ribbon Bread
Indulge in the cozy flavors of fall with this irresistibly moist and decadent Pumpkin Ribbon Bread, a show-stopping quick bread swirled with a luscious cream cheese filling. This recipe combines warm autumn spices like cinnamon and nutmeg with the rich sweetness of pumpkin puree, creating the perfect balance of flavors. The creamy ribbon of sweetened cream cheese not only adds a layer of indulgence but also elevates the visual appeal of each slice. With just 20 minutes of prep time and a bake time of 60 minutes, this easy and satisfying treat is perfect for breakfast, a coffee break, or even dessert. Whether you’re hosting guests or craving a comforting snack, this pumpkin loaf is sure to steal the show! Keywords: Pumpkin Ribbon Bread recipe, cream cheese swirl bread, fall baking, pumpkin dessert, easy quick bread.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 0.25 cup Water
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
In another bowl, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan, spreading it out evenly.
Gently dollop the cream cheese mixture on top of the pumpkin batter, then use a knife or skewer to swirl it into the batter, creating a ribbon effect.
Pour the remaining pumpkin batter on top and smooth the surface with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Pumpkin Ribbon Bread. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 579.2 g | 211% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 376.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
