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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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PUMPKIN RIBBON BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Estes Estate in Dallas, Texas in 1984. Ingredients:
filling |
6 ounces cream cheese softened |
1/3 cup granulated sugar |
1 tablespoon flour |
1 egg |
2 teaspoon grated orange peel |
bread |
1 cup cooked pumpkin |
1/2 cup vegetable oil |
2 eggs |
1-1/2 cups granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon cloves |
1/2 teaspoon cinnamon |
1-2/3 cup all purpose flour |
1 teaspoon baking soda |
1 cup pecans chopped |
Directions:
1. Beat cream cheese, sugar and flour together in small bowl then add egg and mix to blend.
2. Stir in orange peel then set aside.
3. Make bread by combining pumpkin, oil and eggs in a large bowl.
4. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans then mix to blend.
5. Pour 1/4 of the batter into two greased and floured loaf pans.
6. Carefully spread the cream cheese mixture over batter then add remaining batter covering filling.
7. Bake at 325 for 1-1/2 hours then cool 10 minutes before removing from pans.
8. Store in refrigerator.
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