I like to make this good Pumpkin Bread not only for the holidays but 6 months later in spring or summer when we don’t tend to eat much pumpkin. I found this recipe in Cook’s Illustrated October 2012 magazine edition. The addition of cream cheese or ricotta cheese makes this so moist and delicious. This recipe makes two loaves, freezes well and is a great gift.
Preheat oven to 350deg F. Grease two 8 1/2 x 4 ½ inch pans. Combine all ingredients for topping and set aside. For bread, combine all dry ingredients (first 8 ingredients). Combine all wet ingredients (next 5 ingredients). Blend dry and wet ingredients together. Fold in nuts. Pour into pans and sprinkle topping. Bake for 45 to 50 minutes. Let bread cool in pan and after removing from pans, let them cool for another hour. Enjoy! Serves 8 to 12.
Ingredients
Directions
Preheat oven to 350deg F. Grease two 8 1/2 x 4 ½ inch pans. Combine all ingredients for topping and set aside. For bread, combine all dry ingredients (first 8 ingredients). Combine all wet ingredients (next 5 ingredients). Blend dry and wet ingredients together. Fold in nuts. Pour into pans and sprinkle topping. Bake for 45 to 50 minutes. Let bread cool in pan and after removing from pans, let them cool for another hour. Enjoy! Serves 8 to 12.