Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV
To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.
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...