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–+ servings

Ultimate Pumpkin Bread

By Kimberly Killebrew
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 2 Loaves

Ingredients
  

  • For the Topping:
  • 1/3 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter , softened
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • For the Bread:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 15 ounce can unsweetened pumpkin puree
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/2 cup oil (I use olive oil or avocado; use oil of your choice)
  • 4 ounces cream cheese , cut into 12 pieces
  • 4 large eggs
  • 1/4 cup buttermilk
  • 1 cup walnuts , toasted and finely chopped

Instructions
 

  • Preheat the oven to 350 degrees F. Grease two 8 1/2 by 4 1/2-inch loaf pans.
  • For the topping: Using your fingers, combine all of the ingredients in a small bowl until the texture is like wet sand. Set aside.
    For the bread: In a medium bowl, sift the flour, baking powder and baking soda. Set aside.
  • 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 1 1/2 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.
    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.
  • Divide the batter between the two loaf pans and sprinkle the topping evenly over each loaf.
    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.
Course Dessert
Cuisine American
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