Pumpkin Bread



Posted September 27, 2013 by admin
Posted in :, Cuisines :
  • Recipe By :
    Campcook
  • Prep Time :
    25 min
  • Cook Time :
    45 min
  • Ready Time :
    1 hour, 10 min

Servings

2

Ingredients

    Topping

    • 5 tablespoons light brown sugar
    • 1 tablespoon flour
    • 1 tablespoon butter at room temp
    • 1 teaspoon cinnamon
    • 1/8 teaspoon salt

    Bread

    • 2 Cups all purpose flour
    • 1 1/2 Teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 15 oz can unsweetened pumkin puree
    • 1 teaspoon salt
    • 1 1/2 Teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/8 teaspoon cloves
    • 1 cup sugar
    • 1 cup light brown sugar
    • 1/2 cup vegetable oil
    • 4 oz.s softened cream cheese
    • 4 large eggs
    • 1/4 cup buttermilk
    • 1 cup toasted and chopped walnuts

    Notes

    This is a lovely pumpkin bread with a nice crunchy topping but if you're making it for Marlene leave out the walnuts.

    Directions

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

    FOR THE BREAD:  Set oven to 350, middle rack.  Grease two bread loaf pans.  Whisk flour, baking powder and 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 1 1/2 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.  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 1 1/2 hours.  Serve warm or at room temp.

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