pumpkin bread

I receive an email from America’s Test Kitchen about once a week with great recipes and tips.  Usually I just read through them and think about how nice it would be to make something and never make any of the a recipes.  Until Sunday night, when the stars aligned and I was making my shopping list, trying to think of a healthy “get well soon” treat and saw this recipe for pumpkin bread! Overall the recipe was very easy to make but is not something I would make unless you have a solid 3 hour window to be in the kitchen.

Pumpkin Bread adapted from America’s Test Kitchen

 

Makes 2 loaves with loaf pans that measure 8 1/2 by 4 1/2 inches or 4 mini loaf pans.

 

Ingredients

 

Topping
5tablespoons packed (2 1/4 ounces) light brown sugar
1tablespoon all-purpose flour
1tablespoon unsalted butter, softened
1teaspoon ground cinnamon
1/8teaspoon salt
Bread
2cups (10 ounces) all-purpose flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1(15-ounce) can unsweetened pumpkin puree
1teaspoon salt
1 1/2teaspoons ground cinnamon
1/4teaspoon ground nutmeg
1/8teaspoon ground cloves
1cup (7 ounces) granulated sugar
1cup packed (7 ounces) light brown sugar
1/2cup vegetable oil
4ounces cream cheese, cut into 12 pieces
4 large eggs
1/4cup buttermilk
For the Topping: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
For the Bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.

Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

 

Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK).


Scrape batter into prepared pans.

Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 35 to 45 minutes (see first picture). Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

  • Jeanne Westerlund

    This is truly delicious bread. Thanks Calley!

  • http://Facebook Nancy Gibson

    I use this for banana bread too. I have used banana and strawberry combination and banana and blueberries instead of pumpkin. Works every time. The best recipe ever for breads of this sort!!!

    • http://www.thehomemadegoodness.com Calley Chatham

      Banana & Blueberries?! Sounds delicious. I’ll have to try that combination.