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Recipe-Pumpkin Bread

Posted on December 24th, 2014 | Posted in Bakery, Recipes

Pumpkin Bread (1 of 1)

My sister made this delicious Pumpkin Bread and gifted me some! The recipe takes canned pumpkin puree and cooks id down to eliminate any of the off-putting metallic flavor that may come with canned pumpkin. This recipe is perfect to make around the holidays since it can be made ahead of time  and enjoyed later with family and friends. Or you can give it as a hostess gift, it will not be unappreciated nor unconsumed!

Note: The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

Yield 2 Loaves

Ingredients
Topping
5 tablespoons packed (2 1/4 ounces) light brown sugar (NSU2150, 50#)
1 tablespoon all-purpose flour (991889, 25#)
1 tablespoon unsalted butter, softened (880030, 36/1#)
1 teaspoon ground cinnamon (CQC065, QT)
1/8 teaspoon salt (991862, 50#)

Bread
2 cups (10 ounces) all-purpose flour (991889, 25#)
1 1/2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
15-ounces canned unsweetened pumpkin puree (991695, 6/#10, Libby)
1 teaspoon salt (991862, 50#)
1 1/2 teaspoons ground cinnamon (CQC065, QT)
1/4 teaspoon ground nutmeg (CQN061, QT)
1/8 teaspoon ground cloves (CQC072, QT)
1 cup (7 ounces) granulated sugar (991842, 50#, Golden Barrel)
1 cup packed (7 ounces) light brown sugar (NSU2150, 50#)
1/2 cup vegetable oil (992065, 6/1GAL, Town & Country)
4 ounces cream cheese, cut into 12 pieces (776002, 3#, Smithfield)
4 large eggs (EGG011, 15DOZ, Martin Eggs)
1/4 cup buttermilk (HPH001, 12/1QT, Axelrod)
1 cup walnuts, toasted and chopped fine (NNU1010, 30#)

Method

FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.

FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder and baking soda together in bowl.

Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, 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). Fold walnuts into batter. 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 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Published September 1, 2012. From Cook’s Illustrated.

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