Pumpkin Ribbon Bread Recipe

Name: Pumpkin Ribbon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ribbon Filling; 1 (8 ounce) package cream cheese, room temperature; 1/2 cup sugar; 1 tablespoon flour; 1 large egg; Bread; 1 2/3 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1 (15 ounce) can pumpkin puree; 1/2 cup vegetable oil; 2 large eggs; 1 1/2 cups sugar; 1/2 cup pecans; 1/2 cup cranberries

Servings: persons

Ribbon Filling
1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
1 tablespoon flour
1 large egg
Bread
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1/2 cup pecans
1/2 cup cranberries

1
Preheat oven to 325 degrees.
2
Grease two 8x4-in loaf pans.
3
Combine all filling ingredients until smooth and set aside.
4
In another bowl, sift 1-2/3 cup flour, baking soda, salt, spice and nutmeg; set aside.
5
In a large mixing bowl, combine the pumpkin, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined.
6
Fold in nuts and cranberries.
7
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
8
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
9
Bake for 60-70 minutes.
10
Cool in pans for 10-15 minutes.

1135

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Ribbon Filling, 1 (8 ounce) package cream cheese, room temperature, 1/2 cup sugar, 1 tablespoon flour, and more.

Yes, Pumpkin Ribbon Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Ribbon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions