Ribbon Pumpkin Bread
12" deep dutch oven
Filling
6 oz. cream cheese
1/4 cup sugar
1 Tbs. flour
2 egg whites
Batter
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 Tbs. oil
1 2/3 cups flour
1 1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground Cinnamon
1/2 tsp. ground cloves
1/3 cup chopped walnuts (I left these out)
For the filling, combine the cream cheese, sugar, flour and egg whites in a bowl and set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves. Add to the pumpkin mixture and stir in the walnuts.
Divide half of the batter between 2 8 x 4 inch greased loaf pans. Spread each with the filling and top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing. Makes 2 loaves.
The Finished Product
The Review
This bread is awesome, and it worked great in my dutch oven! It was fun to take a loaf to my neighbor and watch the expression on her face when I told her I baked it in my dutch oven. This is spiced nicely and its beautiful on top of that. This gets an A!
Cream cheese warm or cold?
ReplyDeleteLetting the cream cheese soften to room temperature will be best. It makes it easier to mix with the other ingredients. And it will be easier to spread over the batter.
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