Pumpkin Bread

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

1. 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.
2. 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.
3. 3Whisk the rested mixture vigorously until it is completely smooth and no pieces of cream cheese remain.
4. 4In a separate bowl, whisk the eggs and buttermilk together. Pour this into the warm pumpkin mixture and whisk well to combine.
5. 5Gently fold the dry flour mixture into the wet ingredients until just combined, leaving a few small lumps. Stir in the toasted walnuts, then pour the batter into your prepared loaf pans.
6. 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. Cool the pans on a wire rack for 20 minutes.
7. 7Turn the loaves out of the pans and let them cool completely for at least 1 1/2 hours. Slice and serve warm or at room temperature.

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