Pumpkin Bread

By Audrey Plant

Ingredients (Yields 2 loaves)

Topping

½ cup and 2 tablespoons light brown sugar

6 tablespoons all-purpose flour

 ¼ cup unsalted butter, softened

2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Bread

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1(15-ounce) can unsweetened pumpkin puree

1 teaspoon kosher salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup granulated sugar

1 cup light brown sugar, lightly packed

½ cup vegetable oil

4-ounce cream cheese, cut into 12 pieces

4 large eggs

¼ cup buttermilk

Instructions

Preheat oven to 350 F.

Topping

1.     In small bowl, combine light brown sugar, all-purpose flour, unsalted butter, ground cinnamon and kosher salt. Using your hands, break up the butter and mix together. Making small handfuls of mixture and squeezing till large chucks form. Break up chunks with fingers to create a crumble. There should be a mix of large and small chunks of crumble. Set aside.

Bread

1.     In a medium bowl sift flour, baking powder, baking soda together and set aside.

2.    Using a large sauce pan combine pumpkin puree, salt, cinnamon, nutmeg, and cloves. Start cooking mixture on medium to low heat for 6-8 minutes, occasionally stirring.

3.    Remove pan from heat, stir in granulated sugar, brown sugar, oil and cream cheese. Using a whisk, make sure there are no lumps and the mixture is smooth. There WILL be lumps of cream cheese, whisk vigorously to breakdown the bits. Let it stand for 5 minutes. 

4.    In a separate large bowl, whisk eggs and buttermilk together. Add pumpkin mixture to egg mixture, whisk until just combined. Fold flour mixture into the wet sugar-pumpkin mixture. Fold until just combined.

5.    Butter and flour two 9 x 3 loaf pans, place parchment paper on the bottom of the buttered loaf pan to help prevent it from sticking.

6.    Divide batter into two loaf pans, and sprinkle the crumble topping onto the top of each loaf. Bake for 45 to 50 minutes or until a toothpick comes out clean.

7.     Let bread cool for 30 minutes. Cut into 1-inch thick slices. Serve or store in an airtight container for up to 5 days.

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