Pumpkin Bread

American Test Kitchen - 2 loaves Heat oven to 350 degrees

Yield: 1 serving
Community Recipe from

Ingredients

  • 5 tablespoon(s) light brown sugar
  • 1 teaspoon(s) cinnamon
  • 1 tablespoon(s) flour
  • 1 tablespoon(s) unsoftened butter
  • 1 pinch(s) salt
  • 2 cup(s) flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1 15 oz can(s) pumpkin
  • 1 cup(s) light brown sugar
  • 1 cup(s) white sugar
  • 4 oz ounce(s) cream cheese
  • 1/2 cup(s) vegetable oil
  • 4 eggs
  • 1/4 cup(s) buttermilk

Preparation

  1. Topping: Mix the first five ingredients and set aside
  2. Dry ingredients: Flour, baking powder and baking soda whisk together set aside
  3. Cook pumpkin in saucepan and add spices 1/4 teaspoon nutmeg, 1 1/2 teaspoon cinnamon, 1/8 teaspoon clove and salt Reduce to 1 1/5 cups.
  4. Whisk eggs, cream cheese and buttermilk into the batter. Fold in dry ingredients. Add 1 cup toasted chopped walnuts.
  5. Sprinkle topping on top after putting batter in 2 buttered loaf pans
  6. Bake for 45 to 50 minutes
July 2013

This recipe is a personal recipe added by merry515 and has not been tested or endorsed by MyRecipes.

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