Ultimate Pumpkin Bread
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5
2 reviews
Excellent
Ultimate Pumpkin Bread
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- For the topping:
- 1/3 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter softened, unsalted
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- For the bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 15 ounce pumpkin puree unsweetened, canned
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1/2 cup neutral cooking oil I use olive oil or avocado; use oil of your choice, generic cooking oil
- 4 ounces cream cheese , cut into 12 pieces
- 4 egg large
- 1/4 cup buttermilk
- 1 cup walnuts , toasted and finely chopped
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 1/2 by 4 1/2-inch loaf pans.
- For the topping: Using your fingers, combine all of the ingredients in a small bowl until the texture is like wet sand. Set aside.For the bread: In a medium bowl, sift the flour, baking powder and baking soda. Set aside.
- In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves. Stirring constantly, cook the pumpkin mixture for 6-8 minutes until the mixture is reduced to 1 1/2 cups. Remove the pot from the heat and add the white and brown sugars, oil, and cream cheese. Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted and then whisk the mixture until no lumps of cream cheese remain.Whisk the eggs and buttermilk together in a small bowl. Add the egg mixture to pumpkin mixture and whisk to combine. Gently fold the flour mixture into pumpkin mixture just until combined, do not over-stir. It's okay if a few small lumps of flour remain. Gently fold the walnuts into the batter.
- Divide the batter between the two loaf pans and sprinkle the topping evenly over each loaf.Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted into the middle of the loaf comes out clean. Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely, at least an hour and a half.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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