Ingredients
Topping:
5 Tablespoons packed brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can usweetened pupmkin puree (equals 1 3/4 cups)
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 brown sugar
1/2 cup canola oil
4 ounces cream cheese, cut into pieces
4 large eggs
1/4 cup buttermilk
1 cup pecans, toasted nad finely chopped
Directions
1. For the topping: Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand. Set aside.
2. For the Bread: Preheat oven to 350 degrees F. Grease two 8 1/2 by 4 1/2 inch loaf pans.
3. In a medium bowl, stir the flour, baking powder and baking soda together. Set aside.
4. In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. Stirring constantly, cook the pumpkin mixture about 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.
5. Whisk the eggs and buttermilk together in a small bowl. Add egg mixture to pumpkin puree mixture and whisk to combine. Gently fold the flour mixture into the pumpkin mixture, just until combined, do not over stir. It's okay to have a few small lumps of flour remain. Gently fold pecans into batter.
6. Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
7. Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted in the center 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.
Adapted slightly from The Daring Gourmet
Printed from mybiscuitsareburning.blogspot.com