Ingredients: |
Ingredients: Topping:
5 Tbsp packed light brown sugar
1 Tbsp all-purpose flour
1 Tbsp unsalted butter, softened
1 tsp ground cinnamon
⅛ tsp salt
Bread:
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
15 ounce can unsweetened pumpkin purée
1½ tsp ground cinnamon
1 tsp salt
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 cup granulated sugar
1 cup packed light brown sugar
½ cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
¼ cup buttermilk
1 cup walnuts, toasted and chopped fine (optional)
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Directions: |
Directions:For the topping:
Using your 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 350º. Grease two 8½x4½ loaf pans.
Whisk flour, baking power, and baking soda together in a bowl.
Combine pumpkin purée, cinnamon, salt, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6-8 minutes. Remove saucepan from heat; add granulated sugar, brown sugar, oil and cream cheese and stir until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
Whisk eggs and buttermilk together in liquid measuring cup. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combine (some small lumps of flour are OK). Fold walnuts (optional) into batter. Divide batter evenly between prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, about 45-50 minutes. Let loaves cool in pans on wire rack for 20 minutes. Remove loaves from pans and let cool on wire rack for at least 1½ hours. |
Personal
Notes: |
Personal
Notes: I make this pumpkin bread all the time. Couple things to note. The topping is really sweet. It's very good, but I don't always add it. You could add the topping to one loaf and not to the other and see what you prefer.
Also, I never add the nuts since my husband is allergic. The bread doesn't need nuts, unless you really like the crunch.
Finally, my oven cooks fast so I usually take the bread out early and check it. Mine tends to cook in 40 minutes... so keep your eye on it.
Source: Cook's Illustrated
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