I was looking in making a pumpkin bread or cake with some kind of cream cheese filling. I was craving the nuttiness of a pumpkin but also the sweet and savory taste of cream cheese filling.
As I was looking through my cookbooks (and I have tons of them) I came across a card of pumpkin ribbon bread, that if I recall correctly, came through the mail with something but I don't remember what. That was when we still lived in Canada. I kept the recipe card because the picture looked good. I had never tried to make it before. There is no name on the card from which cookbook or cookbook author came from so I really cannot give any credit to whoever came up with the idea of a pumpkin ribbon bread. Needless to say I tried it first as the recipe ingredients and measurements requested. I was a bit disappointed though when the recipe asked for two loaf pans and (I did use two) but the batter and the cream cheese filling was not enough to fill the loaf pans or enough batter to cover the cream cheese filling. However, it tasted good. But the presentation was not so great. So I had to try and make it again. This time I changed the amount of the ingredients. I used a bit more of cream cheese and went with the less fat cream cheese, I used the whole can of pumpkin pie filling instead of a cup, added a bit more orange zest in the cream cheese filling and a bit more spice in the batter. I also used a Bundt cake pan and let it bake for 1.5 hours. It came out moist and delicious (the original recipe being a "bread" came out quite dense and didn't look like it was cooked through for the cooking time the recipe requested). And the cake was quite photogenic, if I say so myself . It's a nice fall or winter cake. Enjoy!
Ingredients (Makes 30 servings)
Cream cheese
filling
8 oz 1/3 less fat cream cheese
1/3 cup sugar
1 tbsp flour
1 egg
2 tsp grated orange peel
Pumpkin
Batter
15 oz cooked pumpkin
3/4 cup vegetable oil
2 eggs
1 3/4 cups sugar
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1 2/3 cups all-purpose flour
1 tsp baking soda
Directions
For filling:
Beat together the cream cheese,
sugar and flour. Add the egg and orange peel. Beat well together till creamy.
Set aside.
For the
pumpkin batter:
Beat together the pumpkin, oil and
eggs. Add the sugar, flour, salt, cloves, cinnamon and baking soda. Mix well.
Grease a Bundt cake pan. Pour 1/2 of the mixture in there. Spread the cream
cheese mixture and finish with the remaining batter. Bake in a preheated 325-degree
oven for 1 1/2 hours or until toothpick inserted in the middle comes out clean.
Cool for 10 minutes before removing from the pan. Sprinkle with icing sugar and decorate with orange slices. The cake stays well in room temperature. But after a day or two, store in in refrigerator. Or you can store in refrigerator and decorate with icing sugar just before serving.
I was also able to freeze part of the cake. A few days later when I needed it, I let it defrost at room temperature, sprinkled it with icing sugar and served it. It was still moist and tasted well.
Nutrition
Facts
Serving Size 1 serving (53.1 g) appr. 2 oz each serving
Amount Per Serving
Calories 155
Calories from Fat 67
Total Fat 7.5g
Saturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 21mg
Sodium 121mg
Potassium 44mg1%
Total Carbohydrates 21.1g
Dietary Fiber 0.7g
Sugars 14.9g
Protein 2.0g
