America’s Test Kitchen’s Pumpkin Bread
Makes 2loaves
INGREDIETS
Topping:
5tablespoons packed (2¼ ounces) light brown sugar 1tablespoon all-purpose flour 1tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1⁄8 teaspoon salt
Bread: 2cups (10ounces) all-purpose flour 1½ teaspoons baking powder
½ teaspoon baking soda 15-ounce can unsweetened pumpkin puree 1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1cup (7ounces) granulated sugar 1cup packed (7ounces) light brown sugar ½ cup vegetable oil
4 ounces cream cheese, cut into 12 pieces 4 large eggs
¼ cup buttermilk
1 cup walnuts, toasted and chopped fine
DIRECTIONS
Using your fingers, mix all the topping ingredients in a bowl until well combined. The mixture should resemble wet sand.
Adjust oven rack to middle position and heat oven to 350degrees. Grease two 8½-by-4½-inch loaf pans. (If your loaf pans are 9by 5inches, simply start checking for doneness five minutes earlier.) Whisk flour, baking powder and baking soda together in a bowl.
Using a large saucepan set over medium heat, cook the pumpkin puree, cinnamon, salt, nutmeg and cloves, stirring constantly, until reduced to 1½ cups, 6to 8minutes. Off heat, stir in granulated sugar, brown sugar, oil and cream cheese until combined. Let mixture stand for 5minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
In a separate bowl, whisk eggs and buttermilk together, then whisk into pumpkin mixture. Gently fold in the flour mixture until combined (some small lumps of flour are OK). Fold in walnuts.
Scrape batter into prepared pans, smooth tops and sprinkle evenly with topping. Bake until skewer inserted in center comes out clean, 45to 50minutes, rotating pans halfway through baking.
Let loaves cool in pans for 20minutes, then turn out onto wire rack and let cool for 1½ hours before serving.
— Courtesy of America’s Test Kitchen