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.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 16
Calories 180kcal
Author America's Test Kitchen
Ingredients
Topping
1/4cuplight brown sugarpacked
1/4cuppecanschopped
2tbspall-purpose flour
2tbspbuttersoftened
1/2tspcinnamon
1/4tspsalt
Bread
2cupsall-purpose flour
1 1/2tspbaking powder
1/2tspbaking soda
115 oz canpure pumpkinnot pumpkin pie filling
1tspsalt
1 1/2tspcinnamon
1/4tspnutmeg
1/8tspcloves
1cupgranulated sugar
1cuplight brown sugar
1/2cupvegetable oil
4ozcream cheesecut into 12 cubes
4largeeggs
1/4cupbuttermilk
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.