Ribbon Pumpkin Bread
Indulge in the irresistible flavors of fall with this Ribbon Pumpkin Bread, a beautifully layered treat that combines moist pumpkin-spiced bread with a rich, creamy ribbon of sweetened cream cheese. Perfectly seasoned with warm cinnamon and nutmeg, this loaf offers a delightful balance of sweet, spice, and decadence. The cream cheese filling, gently nestled between layers of tender pumpkin batter, adds a luscious texture and a touch of elegance to every slice. Whether served as a breakfast treat, a coffee companion, or an autumn dessert, this easy-to-make bread is sure to impress. Plus, it keeps well for days, making it a great make-ahead option for gatherings or gifting. Try this show-stopping recipe that celebrates the best of pumpkin season!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 0.5 cup Water
- 2 Large eggs
- 8 ounces Cream cheese, softened
- 0.25 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.
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until well mixed.
In another bowl, whisk together the canned pumpkin puree, vegetable oil, water, and eggs until smooth and well incorporated.
Gradually pour the wet mixture into the dry ingredients, stirring with a spatula until just combined. Do not overmix.
In a small bowl, prepare the cream cheese layer. Beat 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 evenly.
Spread the cream cheese mixture evenly over the pumpkin batter layer. Be careful not to let it touch the edges of the pan.
Pour the remaining pumpkin batter over the cream cheese layer, smoothing it out gently with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese ribbon) comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and enjoy your Ribbon Pumpkin Bread! Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 44.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 115 mg | 2% | |
*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.
