Ribbon Pumpkin Bread

1246

Replies

  • millerll
    millerll Posts: 873 Member
    The instructions mention salt, but there's none listed in the ingredients.

    Anybody know how much salt you're supposed to use?
  • parvati
    parvati Posts: 432 Member
    This looks & sounds amazing!!!
  • brityn
    brityn Posts: 443 Member
    OMG! Pumpkin bread is my favorite! looks so delicious! I'm definitely trying this soon! Thanks for the recipe. Check out my blog for healthy recipes "Brityn's blog"
  • amcmillan730
    amcmillan730 Posts: 591 Member
    looks sooooooooo good!
  • jessiekay31
    jessiekay31 Posts: 3
    BUMP! Looks delish!
  • jnikitow
    jnikitow Posts: 334
    The instructions mention salt, but there's none listed in the ingredients.

    Anybody know how much salt you're supposed to use?

    1/2 tsp. Sorry I forgot it. You were the first to notice. I'm not sure the salt makes a huge difference though.
  • KZOsMommy
    KZOsMommy Posts: 854 Member
    That sounds so good!!! :love:
  • bsoxluvr
    bsoxluvr Posts: 183 Member
    Can't wait to try this one!
  • GuamGrly
    GuamGrly Posts: 600 Member
    bump
  • Amylynn
    Amylynn Posts: 242 Member
    bumper
  • bren1969
    bren1969 Posts: 24 Member
    bump
  • lisajohnny
    lisajohnny Posts: 15
    Bump!
  • blondie_girl14
    blondie_girl14 Posts: 198 Member
    mmmmmmmmmm I want to make this for Thanksgiving!
  • sunlover67
    sunlover67 Posts: 158 Member
    Just bumping this back into my topics so I can find it. I made it last year at this time, and all winter actually. Deeelish!
  • abyt42
    abyt42 Posts: 1,358 Member
    bump! OMG!
  • abyt42
    abyt42 Posts: 1,358 Member
    Thank you for posting this. This is so freakin' good, I'm almost sorry I made it as muffins. Almost.

    So very, very good. It's better, even, than the cream cheese filled pumpkin muffins at my favorite bakery. Make it now, and make sure to share it with many other people, because I totally wanted to taste it (and am glad that I did), but am so very sorry I have 13 muffins left over. (The recipe made 14 standard muffins....I have a mutant pan.)

    Except I know what I'm having for breakfast! Woot!
  • aneajo
    aneajo Posts: 287 Member
    Yummy. Will have to try this one also.
  • sudafee
    sudafee Posts: 6
    This looks great. Thanks so much!
  • Neuroticwench
    Neuroticwench Posts: 115 Member
    I don't even like pumpkin, but I'm really looking forward to trying this. It looks fantastic!
  • BK120
    BK120 Posts: 107
    Looks so delicious. Buying my missing ingredients tomorrow. :)
  • LuvnAG10
    LuvnAG10 Posts: 39
    Can't wait to try this...thanks!
  • Neuroticwench
    Neuroticwench Posts: 115 Member
    I just made this and OMG it is amazing! Thank you soooooo much for the recipe!
  • CGerman
    CGerman Posts: 539
    bump - looks so delicious!
  • LoriT129
    LoriT129 Posts: 312 Member
    Bumping for Thanksgiving!! This looks sooooo good!!
  • Firesign
    Firesign Posts: 169 Member
    Yummy!!:tongue:
  • jnikitow
    jnikitow Posts: 334
    bump...The first post of nutritional info. is incorrect.

    It's really for 1 slice.
  • pammypk1
    pammypk1 Posts: 83 Member
    This is from the Taste of Home Guilt Free Cookbook.

    exps19020_TA51655D94A.jpg

    Batter:
    1 cup pumpkin
    1/2 cup unsweetened applesauce
    1 egg
    1 egg white
    1 tbsp canola oil
    1-2/3 cups all purpose flour
    1-1/4 cups sugar
    1 tsp baking soda
    1/2 tsp ground cinnamon
    1/2 tsp ground cloves
    1/3 cup walnuts (I didn't use these)

    Filling:
    6 oz. reduced fat cream cheese
    1/4 cup sugar
    1 tbsp all purpose flour
    2 egg whites

    1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; 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. Stir in walnuts.

    2. Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.

    3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
    bump
  • paperpromisesx3
    paperpromisesx3 Posts: 67
    bump
  • 5kforme
    5kforme Posts: 23
    this looks great - thanks!
  • livingfitwithlori
    livingfitwithlori Posts: 28 Member
    Bump!:love:
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