4.29 from 7 votes

Pumpkin Ribbon Bread

This Pumpkin Ribbon Bread is a must-try for pumpkin season! It’s a moist, tender, and sweet spiced pumpkin bread layered with a sweet and tangy, orange-infused cheesecake filling. 

Slices of pumpkin ribbon bread.


I love pumpkin season! That time of year when the weather starts to cool down and the leaves begin to change colors. It really gets me in the mood for baking all things PUMPKIN! 

And this Pumpkin Ribbon Bread is an all time favorite. It looks like a regular loaf of bread until you slice into it. You discover a lusciously sweet and creamy cheesecake filling with the slightest hint of orange flavor. It’s sweet, delicious, and simple to make!

This recipe makes two generous-sized loaves, so you can pop one in the freezer to save for later OR gift it to your family or friends!

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Why You’ll Love Pumpkin Ribbon Bread

  • Quick and easy. Just a few basic ingredients and 15 minutes to whip this pumpkin bread batter up. 
  • Perfectly sweet. This bread is sweet and deliciously spiced with cinnamon and cloves. It’s the perfect balance of flavors all in one delicious loaf. 
  • Dessert or snack. You can enjoy a slice of this pumpkin bread for dessert, but it also makes an excellent sweet snack or even breakfast!

Ingredients

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    Ingredients to make pumpkin ribbon bread.

    How to Make Pumpkin Ribbon Bread

    Make the Filling

    • Step One: Beat together cream cheese, sugar and flour. Add egg and stir to combine. Stir in orange peel. Set aside.
    Steps to make pumpkin ribbon bread.

    Make the Bread

    • Step One: Preheat oven to 325°F.
    • Step Two: In large bowl, stir together pumpkin, oil and eggs. Add in sugar, salt, cloves, cinnamon, flour and baking soda. Stir.
    Steps to make pumpkin ribbon bread.
    • Step Three: Pour ½ the batter into two greased and floured loaf pans. Spread cream cheese mixture over batter in pans. Add remaining batter to cover filling.
    • Step Four: Bake for 1 ½ hours or until a toothpick comes out clean. Cool 10 to 15 minutes before removing from the pan. Store in fridge.
    Steps to make pumpkin ribbon bread.

    Equipment Needed

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    What to Serve with Pumpkin Ribbon Bread

    Pumpkin bread can be enjoyed as a delicious dessert on its own, but it also is the perfect addition to a hearty Fall breakfast!

    Here are some of my favorite breakfast recipes to serve alongside a thick slice of this sweet bread:

    Sliced pumpkin ribbon bread on a platter.

    Recipe Tips and Tricks

    • Check your leavening agent. Before making your batter, check your baking soda to make sure that it isn’t expired. Old leavening agents don’t do what they’re supposed to do, which is keep the texture nice and light. 
    • Grease and flour the pans. Before baking, prep the pans with a light layer of cooking spray and a sprinkling of flour. This makes it so much easier to get the loaves out of the pans when they’re done. 
    • Check for doneness. To check that your bread is done, insert a toothpick into the center. If it comes out clean, then the bread is done! If there are still crumbs or on it, then it needs a little bit more time in the oven.
    Slices of pumpkin ribbon bread.

    Variations and Substitutions

    • Make it nutty. Try giving your bread some nuttiness and a little bit of crunch by mixing in a handful of chopped pecans, walnuts, or almonds. 
    • Add chocolate. You can never go wrong with pumpkin and chocolate! Make pumpkin chocolate chip ribbon bread by tossing in a scoop of your favorite chocolate chips. 
    • Frost it. Add another layer of sweetness by topping the cooled bread off with a layer of your favorite frosting or glaze. 

    Storage Instructions

    This pumpkin ribbon bread can be stored in an airtight container in the fridge for up to 5 days. 

    Can this be frozen?

    Yes! To freeze leftover pumpkin bread, wrap it tightly in plastic wrap followed by foil, then place it into a freezer bag and store it for up to 6 months.

    When you’re ready to serve it, let it thaw completely in the fridge, then slice and serve!

    A stack of sliced pumpkin ribbon bread.

    Why Is My Pumpkin Bread Still Raw in the Middle?

    If your pumpkin bread isn’t cooked all the way through yet, then it may just need more time to bake! I recommend checking the bread a little bit early with a toothpick, then adding time as needed until it’s cooked through. 

    Why Is My Pumpkin Bread Gummy?

    Gummy pumpkin bread is usually the result of over-mixed batter. Over-mixing can overwork the gluten in the flour, which can create a gummy, dense texture. For the best results, mix the batter only until just combined!

    Why Did My Pumpkin Bread Crack?

    That’s just a result of the top of the bread puffing up as it bakes. No need to worry about it. It will still taste delicious!

    Two slices of pumpkin ribbon bread on a plate.

    Pumpkin Desserts

    You might also like this Lemon Zucchini Bread, Blueberry Bread, Chocolate Zucchini Bread, Zucchini Bread and Pineapple Cheese Bread.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.29 from 7 votes

    Pumpkin Ribbon Bread

    Created by Stacie Vaughan
    Servings 12
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Moist, delicious and packed full of pumpkin flavour. You’ll love the decadent and creamy cheesecake filling inside every slice.

    Ingredients
     
     

    Filling

    • 1 package cream cheese 8oz/250g package, softened
    • ½ cup sugar
    • 1 tbsp all-purpose flour
    • 1 large egg
    • 2 tsp grated orange peel

    Bread

    • 1 ½ cups pumpkin puree
    • ¾ cup vegetable oil
    • 3 large eggs
    • 2 ¼ cups sugar
    • ¾ tsp salt
    • ¾ tsp ground cloves
    • ¾ tsp cinnamon
    • 2 ½ cups all-purpose flour
    • 1 ½ tsp baking soda

    Instructions

    Filling

    • Beat together cream cheese, sugar and flour. Add egg and stir to combine. Stir in orange peel. Set aside.

    Bread

    • Preheat oven to 325°F.
    • In large bowl, stir together pumpkin, oil and eggs. Add in sugar, salt, cloves, cinnamon, flour and baking soda. Stir.
    • Pour ½ the batter into two greased and floured loaf pans. Spread cream cheese mixture over batter in pans. Add remaining batter to cover filling.
    • Bake for 1 ½ hours or until a toothpick comes out clean. Cool 10 to 15 minutes before removing from the pan. Store in fridge.

    Notes

    Makes 2 loaves

    Nutrition

    Serving: 1g | Calories: 499kcal | Carbohydrates: 69g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 83mg | Sodium: 393mg | Fiber: 1g | Sugar: 47g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Pumpkin Ribbon Bread

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    26 Comments

    1. Pingback: Busy Monday 291
    2. CalviN F. says:

      Moist and great to eat!! :_

    3. What size loaf pans did you use?

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