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

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.