Ultimate Pumpkin Bread (+ a Tour Through Goblin Valley!)
Serves: 2 Loaves
  • For the Topping:
  • • 5 tablespoons packed light brown sugar
  • • 1 tablespoon all-purpose flour
  • • 1 tablespoon unsalted butter, softened
  • • 1 teaspoon ground cinnamon
  • • ⅛ teaspoon salt
  • For the Bread:
  • • 2 cups all- purpose flour
  • • 1½ teaspoons baking powder
  • • ½ teaspoon baking soda
  • • 1 (15-ounce) can unsweetened pumpkin puree
  • • 1 teaspoon salt
  • • 1½ teaspoons ground cinnamon
  • • ¼ teaspoon ground nutmeg
  • • ⅛ teaspoon ground cloves
  • • 1 cup (7 ounces) granulated sugar
  • • 1 cup packed (7 ounces) light brown sugar
  • • ½ cup organic canola oil
  • • 4 ounces cream cheese, cut into 12 pieces
  • • 4 large eggs
  • • ¼ cup buttermilk
  • • 1 cup walnuts, toasted and finely chopped
  1. For the topping
  2. Using your fingers, combine all of the ingredients in a small bowl until the texture is like wet sand. Set aside.
  3. For the bread
  4. Preheat the oven to 350 degrees F. Grease two 8½ by 4½-inch loaf pans.
  5. In a medium bowl, sift the flour, baking powder and baking soda. Set aside.
  6. In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves. Stirring constantly, cook the pumpkin mixture for 6-8 minutes until the mixture is reduced to 1½ cups. Remove the pot from the heat and add the white and brown sugars, oil, and cream cheese. Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted and then whisk the mixture until no lumps of cream cheese remain.
  7. Whisk the eggs and buttermilk together in a small bowl. Add the egg mixture to pumpkin mixture and whisk to combine. Gently fold the flour mixture into pumpkin mixture just until combined, do not over-stir. It's okay if a few small lumps of flour remain. Gently fold the walnuts into the batter.
  8. Divide the batter between the two loaf pans and sprinkle the topping evenly over each loaf.
  9. Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted into the middle of the loaf comes out clean. Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely, at least an hour and a half.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/ultimate-pumpkin-bread/