Friday, November 18, 2016

No Kidding...this is the Absolute Best Pumpkin Bread!

You know that moment when you think about your pumpkin bread recipe and realize it is really just "okay"?  That moment when you know there has to be something better out there?  That moment when you start looking but you have so many options that you aren't certain where to begin?  That was me.

Then, I saw the recipe for America's Test Kitchen Pumpkin Bread.  And I knew that a new recipe had arrived!  While the method of preparation is totally different, it is prepared on the stovetop before baking, I figured it was worth a try.  

They were spot on when it comes to a moist and tasty fall sweet treat...yet, it isn't overly sweet.

I kid you not, this is the absolute, very, best pumpkin bread!!


The Absolute Best Pumpkin Bread
slightly adapted from America's Test Kitchen

Yield:  2 loaves

Topping
5 Tbsp packed light brown sugar
1 Tbsp all-purpose flour
1 Tbsp unsalted butter, softened
1 tsp ground cinnamon
1/8 tsp salt

Bread
2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1 15 oz. can pumpkin puree (Not pumpkin pie mix)
1 tsp salt
1 1/2 tsps ground 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 oz. cream cheese, cut into  12 cubes
4 large eggs, room temperature
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine

Place the rack in the middle position. 
Preheat oven: 350° F.
Prepare (grease) two loaf pans (8 1/2 X 4 1/2-inches).  Set asked.

Topping
In a small bowl, combine all of the ingredients together using your fingers.  When the mixture resembles wet sand, set it aside.

Bread
In a bowl, whisk the flour, baking powder, baking soda, and salt.  Set aside.

In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves.  Cook the mixture, stirring constantly, 6-8 minutes.  Remove the pan from the heat.  Add the granulated sugar, brown sugar, oil, and cream cheese to the pumpkin mixture and stir until combined. Let the mixture stand for 5 minutes.  Mix until there are no visible pieces of cream cheese and the mixture is smooth.

Whisk together the eggs and buttermilk.  Add the egg mixture to the pumpkin mixture and whisk to combine.  Fold in the flour mixture until well combined. (Some small lumps of flour are okay.)  Fold the walnuts into the batter.  

Pour the batter into the prepared pans.  Sprinkle the topping evenly over the top of each loaf.  Bake 45 to 50 minutes, or until a tester inserted into the center of the loaf comes out clean.  Allow the loaves to cool in their pans on a wire rack for 20 minutes.  Remove the loaves from their pans and continue to cool, about 1 1/2 hours.

Note:  If a larger loaf pan is used, start checking the bread about five minutes earlier.



This is my new go-to pumpkin bread recipe!  I can't imagine ever going back to my old recipe.  I hope you make it and enjoy it as much as we have!

You won't regret making this wonderful fall treat!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage.

3 comments:

  1. Good Evening Kate, I see pumpkin used in so many recipes and as they are in abundance at the moment, I really need to expand my repertoire. I roast pumpkin and I make pumpkin soup, but I have never used it in a bread. I notice that you used pumpkin puree. I'm not sure if it is available in England. I wondered, could I cook a fresh pumpkin and puree it.... to you think that would work.
    I look forward to trying this recipe as it looks wonderful.
    Best Wishes
    Daphne

    ReplyDelete
    Replies
    1. Hi Daphne, That is a good question and while it sounds as though fresh could be easily substituted, I did some searching just to be sure. Here is an article that explains it. https://www.cooksillustrated.com/how_tos/8740-baking-with-fresh-pumpkin-puree

      Hope you can find the canned version somewhere! Sounds easier.... good luck.

      Delete
  2. You can just tell by looking at it how moist this bread is. Will have to try. Happy Thanksgiving Kate.

    ReplyDelete