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Categories:
filling cream cheese sugar flour egg Bread flour baking soda salt pumpkin pie spice pumpkin puree vegetable oil eggs sugar pecans cranberries
Viewed: 49 - Published at: 5 years agoIngredients
- Ribbon Filling
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup sugar
- 1 tablespoon flour
- 1 large egg
- Bread
- 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
Method
- 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.
