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Pumpkin Ribbon Bread*

Filling:
2 (3 oz.) pkgs. cream cheese, softened
1/3 cup sugar
1 Tbsp flour
1 egg
2 Tbsp grated orange peel

Beat cream cheese, sugar, and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

Bread
1 cup cooked pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup all-purpose flour
1 tsp baking soda
1 cup chopped pecans

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 1/4 of batter into 2 greased and floured loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325° for 1 1/2 hours or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator.

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