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 and finely chopped
- Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand.
- Set aside.
- Preheat oven to 350 degrees F.
- Grease two 8 1/2 by 4 1/2 inch loaf pans.
- In a medium bowl, stir the flour, baking powder and baking soda together.
- Set aside.
- 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
- Whisk the mixture until no lumps of cream cheese remain.
- 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.
- Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
- 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.
No comments:
Post a Comment