Ribbon Pumpkin Bread

I just copied the nutritional facts out of the book. I checked again and I posted it right. Maybe the book is wrong or they used different brands of ingredients.

I'm guessing theirs was a misprint. It was probably supposed to read that it was for one slice. No biggie. I'm still going to try it!

Definitely. Mine is WONDERFUL. 1/10 of the loaf has about 122 calories. Definitely worth it, and thank you for posting the recipe! I just didn't want people to think they were eating 100 calories less than they actually were since that has the potential to be very bad. I'm sure it's just a misprint in the book because I don't think it's possible that different brands of ingredients is going to make a 100 calorie difference.

Thanks again!

OK, I made this again. A double batch this time, makes 4 loaves. My family liked it even better than the last time!!! I re-added it in the database as Jess's homemade Ribbon Pumpkin Bread. I used all whole wheat flour and really reduced the sugar a lot! Also added more spice. :bigsmile: I made it into 10 slices per loaf and it came out to 68 cals per slice!!

2 cups solid pumpkin
1 cup unsweetened applesauce
2 egg
2 egg whites
2 tbsp canola oil
3 cups whole wheat flour
1/3 cup wheat germ (optional, you could use another 1/3 cup of flour)
1/4 cups white sugar
1 cup brown sugar
2 tsp baking soda
1 T. ground cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp ginger

Filling:
12 oz. reduced fat cream cheese
1/4 cup sugar
2 tbsp whole wheat flour
4 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.

2. Divide half of the batter between four 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.

Makes 4 loaves (10 slices each)

Calories: 68.0
Total Fat: 1.7 g
Cholesterol: 7.6 mg
Sodium: 35.5 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.0 g
Protein: 2.0 g

bumping it to get find a little later.

thanks for the recipe...bump for later..

Has anyone tried to make this in muffin tins?

I think that is how i am going to make them.

Thanks for the nutioinal info. I just took them out of the oven and can't wait to try them. They look great!

Let me know how they came out.

I've made it twice already and it's delicious. I also brought it to work, and they loved it too.

i tried this a couple weeks ago and it didnt come out so well ... but I think its because I put splenda and didn't measure something right.

bump-a-roo

I made this a couple of weeks ago when it was first posted, using the original recipe. It turned out really good. I goofed a little by not reserving enough pumpkin batter to completely cover the cream cheese filling. So the cream cheese filling was kind of sticking out at the top. But it was still very tasty. My 6 year old loved it, ate it for dessert that night and everyday for breakfast. And her little friend who was here for dessert loved it too, and he is very picky. So thumbs up for this recipe!! :happy: