Pumpkin Bread - Cooks Illustrated
INGREDIENTS
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Published September 1, 2012. From Cook's Illustrated.
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WHY THIS RECIPE WORKS:
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Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. We cook down the puree to eliminate those off-putting flavors. Instead of dirtying more dishes, we mix the quick bread right in the pot, adding cream cheese and buttermi...(mor
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MAKES 2 LOAVES
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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.
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INGREDIENTS
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Topping
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5tablespoons packed (2 1/4 ounces) light brown sugar
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1tablespoon all-purpose flour
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1tablespoon unsalted butter, softened
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1teaspoon ground cinnamon
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1/8teaspoon salt
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Bread
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2cups (10 ounces) all-purpose flour
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1 1/2teaspoons baking powder
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1/2teaspoon baking soda
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1(15-ounce) can unsweetened pumpkin puree
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1teaspoon salt
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1 1/2teaspoons ground cinnamon
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1/4teaspoon ground nutmeg
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1/8teaspoon ground cloves
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1cup (7 ounces) granulated sugar
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1cup packed (7 ounces) light brown sugar
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1/2cup vegetable oil
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4ounces cream cheese, cut into 12 pieces
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4 large eggs
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1/4cup buttermilk
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1cup walnuts, toasted and chopped fine
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