Fall Harvest Recipe - Pumpkin Ribbon Bread

The fall season brings out so many fond kitchen memories for the majority of Americans. There is nothing like the smell of pumpkin, cinnamon and cloves coming from the oven and knowing that something warm and tasty is on the way.

If you are looking for a new recipe to try this fall, one whose scent wafting through the house will bring your family running, check out this delightful recipe for "Pumpkin Ribbon Bread."

Pumpkin Ribbon Bread

To make the "Pumpkin Ribbon Bread" you will need to assemble the following ingredients;

• 1 cup chopped pecans

• ½ teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 2/3 cups all purpose flour

• 1 ½ cups sugar

• 2 eggs

• ½ cup vegetable oil

• 1 cup canned pumpkin

To make the "Pumpkin Ribbon Bread Filling" you will need to assemble the following ingredients;

• 6 ounces softened cream cheese

• 2 teaspoons grated orange peel

• 1 egg

• 1 tablespoon all-purpose flour

• 1/3 cup sugar

Now that all of the ingredients are assembled take a small mixing bowl and add in the cream cheese, 1/3 cup sugar and 1 tablespoon of flour. Beat the three ingredients together until they are smooth. Add in 1 egg and the 2 teaspoons of grated orange peel. Blend the ingredients together and then set the bowl aside.

Preheat your oven to 325 Degrees F and take out two 7 ½ x 3 ½ x 3 inch loaf pans and grease and flour them.

Next take a large mixing bowl and add in the pumpkin, 2 eggs and the oil. Mix it up and once blended add in the 1 ½ cups of sugar, salt, cloves, cinnamon, pecans, baking soda and 1 2/3 cups of all purpose flour. Mix the ingredients until they are well blended.

Continue by pouring half of the bread batter into your two floured and greased loaf pans. Be sure to leave room in the pans to add a layer of filling and a top layer of bread batter. Once the first layer of bread batter is in the baking pan spread a layer of filling over top of it. When you are satisfied with the filling layer, pour the remaining layer of cake batter over top of it.

Place the filled loaf pans into the oven and let cook for 1 ½ hours or until you can insert a wooden toothpick into the bread and it comes out clean.

Once the bread is done remove it from the oven and let it cool 10 minutes before attempting to remove it from the loaf pan.

With the bread removed you can either wrap it in pretty cellophane to give as a gift, eat it or store it in the refrigerator until you are ready to serve it.