bakingmommyof3

Helpful tips and recipes for the multi tasking mom

The Cool weather is reminding me of fall – So Ribbon Pumpkin Bread anyone? May 25, 2013

Filed under: Uncategorized — bakingmommyof3 @ 1:07 pm

The weather the last few days has been rather interesting – cold then freezing – rain and then snow flurries – and all that makes me want to hibernate inside and just bake – so here is a great treat if you feel the same –

Ribbon Pumpkin Bread

Makes two 9″x5″ loaves Preheat oven to 350
Cream Cheese Filling 
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
 2 large eggs
1 1/2 tablespoons all purpose flour
Pumpkin Bread
1 cup (110 grams) toasted pecans or walnuts
[optional]
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
 1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
 1 cup (226 grams) unsalted butter, melted and cooled
1 – 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
 1 1/2 teaspoons pure vanilla extract
Butter and flour two 9″x5″ pans.
For the Cream Cheese Filling:
Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For the Pumpkin Bread:
Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract,and (optionally) nuts.Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the  tops and bake an hour, or until a toothpick comes out clean.Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature
 

 
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