Really Good Pumpkin Bread is made in one pot and employs the unusual method of cooking the pumpkin to concentrate the flavor before baking.
After reading a recent issue of my America’s Test Kitchen magazine, I could not wait to try this recipe for their Really Good Pumpkin Bread. As quick breads go, this one is a bit lighter than some with just two tablespoons of butter in the topping and a mix of cream cheese, oil and eggs in the batter. But it’s the fact you make it in one large sauce pan that sets it apart.
When I first read the detailed explanation as to the benefits of cooking the canned pumpkin first, I admit I was a bit skeptical. Once I’d measured out all the ingredients, it came together quickly, despite the cooking on the stove top. The experts at ATK were most definitely right about cooking the pumpkin first. Make some and I think this will be your new go-to pumpkin bread too!
Tips for Really Good Pumpkin Bread:
- The recipe for this bread makes two standard loaves. Find 8 1/2 x 4 1/2 loaf pans here.
- Or make four mini loaves for gift giving. Find mini loaf pans here.
- I make the bread batter in a sauce pan similar to this one.
- This is a great kitchen gadget for testing to make sure the bread is fully baked in the center.
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Really Good Pumpkin Bread
This recipe for Really Good Pumpkin Bread is made in one pot and employs the unusual method of cooking the pumpkin to concentrate the flavor before baking.
- 1/4 cup light brown sugar packed
- 1/4 cup pecans chopped
- 2 tbsp all-purpose flour
- 2 tbsp butter softened
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 15 oz can pure pumpkin not pumpkin pie filling
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 4 oz cream cheese cut into 12 cubes
- 4 large eggs
- 1/4 cup buttermilk
Using a fork, mix all the topping ingredients together in bowl until well combined and topping resembles wet sand. Store in fridge until ready to use.
Adjust oven rack to middle position and heat to 350 degrees. Grease two 8 1/2 x 4 1/2 loaf pans. Whisk flour, baking powder, and baking soda together in a bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in a large sauce pan over medium heat. Cook mixture, stirring often, for 6-8 minutes. Mixture will steam a lot and reduce to about 1 1/2 cups. Remove pot from heat; stir in both sugars, 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, 45-50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1 1/2 hours.
More Pumpkin Recipes:
- Pumpkin Apple Coffee Cake
- Pumpkin Chocolate Chip Pudding Cake
- Pumpkin Scones with Brown Butter Glaze
- Pumpkin Pie Baked Oatmeal
- Pumpkin Cream Cheese Muffins