I love fall. One of my favorite things about fall is having something yummy baking in the oven, warming the house and smelling delicious! Something like this Ultimate Pumpkin Bread.
I can't believe I've never made pumpkin bread. When I came across this recipe for Ultimate Pumpkin Bread, I knew I needed to give it a try!
Recipe Link
Ingredients
Topping:
5 Tablespoons packed brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can usweetened pupmkin puree (equals 1 3/4 cups)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup canola oil
4 ounces cream cheese, cut into pieces
4 large eggs
1/4 cup buttermilk
1 cup pecans, toasted nad finely chopped
Directions
1. For the topping: Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand. Set aside.
2. For the Bread: Preheat oven to 350 degrees F. Grease two 8 1/2 by 4 1/2 inch loaf pans.
3. In a medium bowl, stir the flour, baking powder and baking soda together. Set aside.
4. In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. Stirring constantly, cook the pumpkin mixture about 6-8 minutes until the mixture is reduced to 1 1/2 cups. Remove the pot from the heat and add the white and brown sugars, oil and cream cheese. Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted and then whisk the mixture until no lumps of cream cheese remain.
5. Whisk the eggs and buttermilk together in a small bowl. Add egg mixture to pumpkin puree mixture and whisk to combine. Gently fold the flour mixture into the pumpkin mixture, just until combined, do not over stir. It's okay to have a few small lumps of flour remain. Gently fold pecans into batter.
6. Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
7. Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely.
Adapted slightly from The Daring Gourmet
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| The pumpkin mixture on the stovetop |
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| Getting ready to whisk the eggs and buttermilk together |
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| Whisking the egg mixture into the pumpkin mixture |
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| Gently folding in the flour mixture |
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| Gently folding in the chopped pecans |
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| The topping is sprinkled evenly on top of each loaf. Ready for the oven! |
This is the Ultimate pumpkin bread. It was sweet, moist with just the right amount of spice. My teenage son isn't a pumpkin fan, but he really liked this bread. He especially liked the topping that made it taste like coffee cake. We all liked this pumpkin bread so much that it didn't last long. I thought the kids wouldn't like the chopped pecans inside, but they did. Ultimate Pumpkin Bread became a quick family favorite!
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