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Spiced Pumpkin Walnut Bread
The secret to this incredibly tender loaf is melting cream cheese directly into the warm batter. Cooking the pumpkin puree on the stovetop first concentrates its earthy flavor and cooks off excess moisture, giving you a richer, denser crumb. Toasted walnuts bring a satisfying bite, while a simple brown sugar and cinnamon topping bakes into a sweet, crisp crust. It's a comforting bake that pairs perfectly with your morning coffee or an afternoon cup of tea.
Equipment
- Oven
- Stovetop
- Saucepan
- Loaf Pan
Ingredients
- 5 tablespoons packed (2¼ ounces) light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 cups (10 ounces) 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 vegetable oil
- 4 ounces cream cheese, cut into 12 pieces
- 4 large eggs
- ¼ cup buttermilk
- 1 cup walnuts, toasted and chopped fine
Instructions
- 1Mix the pumpkin puree, salt, cinnamon, nutmeg, and cloves in a large saucepan over medium heat. Cook and stir constantly for 6 to 8 minutes until the mixture reduces to 1 1/2 cups. Cooking the puree first concentrates the flavor and cooks off excess moisture.
- 2Take the pan off the heat. Stir in the granulated sugar, brown sugar, vegetable oil, and cream cheese. Let the mixture rest for 5 minutes.
- 3Whisk the rested mixture vigorously until it's completely smooth and no pieces of cream cheese remain.
- 4In a separate bowl, whisk the eggs and buttermilk together. Pour this into the warm pumpkin mixture and whisk well to combine.
- 5Gently fold the dry flour mixture into the wet ingredients until just combined, leaving a few small lumps. Overmixing will make the bread tough. Stir in the toasted walnuts, then divide the batter into your prepared loaf pans.
- 6Scatter the brown sugar topping evenly over the unbaked loaves. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7Cool the pans on a wire rack for 20 minutes, then turn the loaves out to cool completely for at least 1 1/2 hours.
Notes
- Storage: Keep the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: You can bake the loaves, cool them completely, and freeze them tightly wrapped for up to 2 months.
- Prep: Toast the walnuts in a dry skillet over medium heat for about 5 minutes until fragrant before chopping.