Pumpkin Bread

From America's Test Kitchen Season 13: Spicy Fall Sweets

Why this recipe works:

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 buttermilk for their tangy flavor. A quick-to-assemble… read more

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 buttermilk for their tangy flavor. A quick-to-assemble topping adds texture and keeps the loaf from getting soggy the next day.

less

Pumpkin Bread

To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.

Watch the Video

Makes 2 loaves

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.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection