Pumpkin Bread with Streusel Topping

My cooking for Thanksgiving officially started last night. Five days of cooking lay ahead! I can't wait! With guests arriving today and Wednesday (just because they are my own kids, I still consider them my guests!) and a little family gathering tomorrow night, I have plenty of yummy dishes to whip up. Here is my pumpkin bread recipe that I use from Cook’s Illustrated because it is true you can use canned pumpkin puree that will taste just as good as fresh pumpkin but without all the trouble of messing around preparing the fresh pumpkin. I also use Cook's Illustrated recipe for my pumpkin pie too. The trick is to cook the canned pumpkin first which will get rid of any “fake” pumpkin taste and this will really enhance the flavor.

Makes 2 loaves

Topping

5 Tbsp. packed light brown sugar
1 Tbsp. unsalted butter, softened
1 tsp. cinnamon
1/8 tsp. salt

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

Bread

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 loaf pans.

2. Whisk flour, baking powder, and baking soda together in bowl.

3. Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly about 6-8 minutes. Remove pot from heat.

4. Stir in both sugars, oil, and cream cheese.

5 Combine until well mixed. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

6.. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.

7. Fold flour mixture into pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin until combined (some small lumps of flour are O.K.)

8. Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf.

9. Bake 45-50 minutes until tested done. Let breads cool in pans on wire rack for 20 minutes. Remove bread from pans and let cool for at least 1-1/2 hours.

10. Serve warm or at room temperature.

Comments

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