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.
Servings 16
Calories 180kcal
Ingredients
Topping
- 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
Bread
- 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
Instructions
Topping
- 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.
Bread
- 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.
Nutrition
Calories: 180kcal