Pumpkin Ribbon Bread Recipe

Fall is definitely in the air.  The leaves are changing and everything is beginning to look and smell and feel like autumn.  I've pulled out the flannel sheets and am anxiously anticipating the first bonfire of the season. This has always been my favorite season and every year it has the same magical feeling for me.

My family knows when fall finally arrives lots of yummy desserts are on their way.  Anything with pumpkin or apples is a-okay in our book!  The mixture of cinnamon and cloves fill the house and makes me one happy mommy.

Last week, I made this pumpkin and cream cheese bread for us and our neighbors.  It came out really good, the only thing I did wrong this time was spread the cream cheese a little too close to the edges but it was still really delicious! I think next time I'll add some toasted sunflower seeds to the top, too.

Just in case you're craving something deliciously fall I'm posting the recipe below!

Pumpkin Ribbon Bread

Filling:6 oz. cream cheese1/4 cup sugar1 Tbsp all-purpose flour2 egg whitesBatter:1 cup pumpkin1/2 cup unsweetened applesauce1 egg2 egg whites1 Tbsp canola oil1 -2/3 cups all-purpose flour1-1/4 sugar1 tsp baking soda1/2 tsp salt1/2 tsp cinnamon1/3 cup chopped walnutsDirections:

• For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.
• In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
• Divide the batter in half.  Pour half of each at the bottom of two 8-in. x 4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.
• 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.
• Yields: 2 loaves

image via My Own Sweet Thyme