Pumpkin Bread

Name: Pumpkin Bread
Yield: Serves 16 (Makes 2 loaves)
Ingredients: 5 tablespoons packed (2 1/4 ounces), light brown sugar; 1 tablespoon, all-purpose flour; 1 tablespoon, unsalted butter, softened; 1 teaspoon, ground cinnamon; 1/8 teaspoon, salt; 2 cups (10 ounces), all-purpose flour; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 (15-ounce) can unsweetened, pumpkin puree; 1 teaspoon, salt; 1 1/2 teaspoons, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/8 teaspoon, ground cloves; 1 cup (7 ounces), granulated sugar; 1 cup packed (7 ounces), 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

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Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV

Desserts or Baked Goods

Vegetables

Quick Breads

SEASON 13

SERVES16 (Makes 2 loaves)

TIME1½ hours, plus 1 hour 50 minutes resting

has video

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 butte...

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