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Pumpkin Bread

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.

Topping
 5 tablespoons light brown or turbinado suga
 1 tablespoon flour
 1 tablespoon butter
 1 teaspoon cinnamon
 1/8 teaspoon salt
Bread
 2 cups flour
 1 ½ teaspoon baking flour
 ½ teaspoon baking soda
 1 teaspoon salt
 1 ½ teaspoon cinnamon
 ¼ teaspoon nutmeg
 1/8 teaspoon ground cloves
 2 cups sugar or turbinado sugar
 1 (15 oz.) can unsweetened pumpkin puree
 ½ cup vegetable oil (or grapeseed oil)
 4 oz. cream cheese or ricotta cheese
 4 large eggs
 ¼ cup buttermilk (or ¼ cup milk and a few drops of lemon juice)
 1 cup walnuts and or almonds, toasted and chopped
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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.

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