Pumpkin Bread
User Reviews
5
Pumpkin Bread
Description
This Pumpkin Bread incorporates pumpkin puree cooked with cinnamon and pumpkin pie spice, which infuses the batter with warm autumn flavors. Cream cheese is blended with sugars and neutral oil to add richness and moisture. Eggs and buttermilk contribute to a tender crumb, while a combination of baking powder and soda provides leavening.
After mixing, the batter is poured into greased loaf pans and topped with a streusel made from brown sugar, butter, and flour for texture contrast. Baking until a toothpick comes out clean ensures a fully cooked, soft loaf with a slightly crackled crumb top.
The pumpkin bread is suitable for breakfast or a snack alongside coffee or tea. It pairs well with cream cheese spreads or butter. The loaf keeps well for multiple days and can be portioned for sharing or freezing.
This recipe is adapted from a reputable cookbook source, underscoring its tested execution. Cooling for 20 minutes after baking before slicing helps maintain slice integrity and texture.
Ingredients
Pumpkin Bread:
- (1) ounce can pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2-1 teaspoon pumpkin pie spice
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup neutral cooking oil generic cooking oil
- 4 ounces cream cheese (softened, cut into cubes)
- 4 large egg
- 1/4 cup buttermilk
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Streusel Topping:
- 1/2 cup brown sugar
- 3 Tablespoons butter softened, salted
- 3 Tablespoons flour
Instructions
- Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 5-7 minutes.
- Remove from heat and stir in sugar, brown sugar, oil, and cream cheese. Whisk for several minutes until all of the cream cheese is mixed in. Let sit for 5 minutes to cool before adding the eggs.
- Whisk in eggs and buttermilk until fully mixed together. After it is completely smooth, fold in flour, baking powder, baking soda, and salt. Mix just until combined.
- Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour batter into pans.
To make streusel topping:
- In a small bowl, add brown sugar, softened butter, and flour. Using a fork, press together until combined.
- Sprinkle topping evenly over pumpkin bread batter. Bake for 44-48 minutes or until the center is cooked through. Check by placing a toothpick in the center to make sure it comes out clean.
- Let pumpkin loaves cool for 20 minutes and then turn out onto a wire rack. Let cool.
- Serve with butter.
Notes
- This recipe is adapted from Cooking at Home with Bridget and Julia Cookbook.
- Cool the loaves for 20 minutes before slicing to improve texture and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 281mg | 12% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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