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

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

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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