RECIPE: If U have a bit of pumpkin left over, this nut bread is delicious--REC: Pumpkin Ribbon Bread==>

[wigs]

Pumpkin Ribbon Bread--from COUNTRY WOMAN magazine, Nov/Dec 1987.

Filling:

2 packages (3 ounces each) cream cheese, softened

1/3 cup sugar

1 Tablespoon flour

1 egg

2 teaspoons grated orange peel

Bread:

1 cup cooked pumpkin puree

1/2 cup vegetable oil

2 eggs

1-1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup chopped pecans

For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in 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 to blend. Pour one-quarter of batter into two greased and floured 7-1/2-x 3-1/2-x 3-inch loaf pans. (I also line bottoms with parchment paper that I spray with PAM.) Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1-1/2 hours or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator.

NOTE: This is really pretty when sliced and fanned on a serving plate. Caryn

 

[wildwoods]

perfect use for my extra cream cheese. might try it in the mini loaf pans which i haven't used yet!

 

[wigs]

I'm sure this bread will turn out fine in the mini loaf pans. Enjoy! (NT)

 

[wildwoods]

wigs, i got 5 cute little loaves out of it and they're very tasty! thanks for posting.

 

[cindy-k-mi]

Do you know where I can get 7-1/2-x 3-1/2-x 3-inch loaf pans?

I have an old fruit cake recipe that is baked in that size pans, and the pans I have are looking pretty bad. I'd like to buy new ones, but I haven't found any that exact size.

Cindy