Best 4 Ribbon Pumpkin Bread Recipes

Indulge in the delectable Ribbon Pumpkin Bread, a delightful treat that captures the essence of fall flavors. This classic bread is a harmonious blend of moist pumpkin cake and rich cream cheese filling, swirled together to create a stunning ribbon effect. Each bite offers a symphony of textures and flavors, from the tender crumb of the pumpkin bread to the creamy smoothness of the cream cheese. Perfect for cozy autumn mornings, festive gatherings, or as a thoughtful gift, this recipe is sure to become a beloved favorite. In addition to the classic Ribbon Pumpkin Bread, this article presents a collection of creative variations that will tantalize your taste buds. From a decadent Chocolate Chip Ribbon Pumpkin Bread to a nutty Maple Walnut Ribbon Pumpkin Bread, each recipe offers a unique twist on the traditional flavors. With its ease of preparation and endless possibilities for customization, this versatile bread is an absolute delight for bakers of all skill levels.

Here are our top 4 tried and tested recipes!

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures Beth Ask, Ulster, Pennsylvania.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 18

Ingredients

6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 large egg whites
BATTER:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 large egg, room temperature
2 large egg whites, room temperature
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts

Steps:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. , In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts., Divide half of the batter between two 8x4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 165mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

This recipe originally from a Taste of Home Magazine, but I made a few changes over the last few years. It is a wonderfully moist bread and little ones in the family can't figure out how "that white stuff got in the middle"!

Provided by JelloJane

Categories Breads

Time 1h45m

Yield 2 Loaves

Number Of Ingredients 15

Ingredients

8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon plain flour
1 egg
2 teaspoons orange zest
1 cup canned pumpkin
1/2 cup oil
2 eggs
1 1/2 cups sugar
1 2/3 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 cup chopped pecans or 1 cup walnuts (optional)

Steps:

In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
In large bowl, mix pumpkin, oil and eggs.
Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
Cool 10 minutes before removing from pans.

PUMPKIN RIBBON BREAD

Pumpkin Ribbon Bread image

This pumpkin bread has a beautiful cream cheese ribbon. Friends ask for this recipe all of the time and I try to make as many loaves as possible for Christmas gifts.

Provided by Sherrybeth

Categories Quick Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 14

Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
1 tablespoon flour
1 large egg
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1/2 cup pecans
1/2 cup cranberries

Steps:

Preheat oven to 325 degrees.
Grease two 8x4-in loaf pans.
Combine all filling ingredients until smooth and set aside.
In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts and cranberries.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 minutes.
Cool in pans for 10-15 minutes.

RIBBON PUMPKIN BREAD

Ribbon Pumpkin Bread image

This is 1 of my many favorite recipes. NOTE: This would make a great Holiday recipe.

Provided by Brenda friley

Categories Sweet Breads

Time 55m

Number Of Ingredients 18

Ingredients

FILLING
1 pkg (6 oz.) reduced-fat cream cheese
1/4 c sugar
1 Tbsp all purpose flour
2 egg whites
BATTER
1 c pumpkin, canned or cooked
1/2 c applesauce, unsweetened
1 egg
2 egg whites
1 Tbsp canola oil
1 2/3 c all purpose flour
1 1/4 c sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/2 tsp cloves, ground
1/3 c chopped walnuts

Steps:

1. FOR FILLING: Combine the cream cheese, sugar, flour, and egg whites in a bowl. Set aside.
2. In a mixing bowl, beat the pumpkin, apple sauce, egg, egg whites, and oil.
3. Combine the flour, sugar, baking soda, salt, cinnamon, cloves; add to pumpkin mixture.
4. Stir in walnuts.
5. Coat two 8 X 4 X 2 inch loaf pans with non-stick cooking spray.
6. Divide 1/2 of the batter between the two loaf pans.
7. Spread each with filling.
8. Top each with the remaining batter.
9. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a food processor or blender, or you can use canned pumpkin puree.
Be careful not to overmix the batter. Overmixing can make the bread tough. Mix just until the ingredients are combined.
Bake the bread in a loaf pan that has been greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
Test the bread for doneness with a toothpick. Insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, the bread needs to bake longer.
Let the bread cool completely before slicing and serving. This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

This ribbon pumpkin bread is a delicious and festive treat that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a breakfast bread, a snack, or a dessert, this ribbon pumpkin bread is sure to please.