It's pumpkin season! Kick it off with a bang with this great and easy loaf bread recipe. Once you pull the batter together, you'll alternate the batter with a cinnamon sugar mixture, and then swirl a knife through it, creating swirls of yumminess.
Yes, I know I have a pic of pumpkins; you don't have to cook your own pumpkin, don't worry! Canned pumpkin works best because it is consistent in the moisture content for the puree. In addition, this recipe calls for you to cook the puree down a bit farther, to condense the sweet pumpkin yumminess a bit more.
This recipe makes 2 medium loaves. You can write one air tight and save it in the freezer for later, or you can share a loaf with a friend.
Cinnamon swirl Pumpkin Bread
Yield: 2 medium (8 1/2 x 4 1/2) loaves, about 16 slices
Ingredients
Swirl
6 tablespoons packed light brown sugar
6 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
1/2 teaspoon salt
Bread
2 cups (10 ounces) all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 (15 ounces/425 grams) can unsweetened pumpkin puree
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg (or mace, if you have it)
⅛ teaspoon ground cloves
1/4 cup granulated sugar
3/4 cup packed light brown sugar
½ cup vegetable oil
4 ounces cream cheese, cut into smallish pieces
4 large eggs
¼ cup buttermilk
1 cup walnuts, toasted and chopped fine
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans; set them aside. You can also line them with aluminum foil and lightly grease them for easy remove and clean-up.
Mix the swirl: Using a spatula mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
For the bread: In a small bowl, whisk flour, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring occasionally, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
Whisk in buttermilk and then eggs, one at a time. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter.
Scrape 1/3 batter into each of the prepared pans. Sprinkle 1/2 swirl topping evenly over top. Scoop half of the remaining batter over the topping. Again, sprinkle on the remaining swirl topping. Dollop the last bit of batter over the top. Using a knife, swirl the cinnamon-sugar mixture and batter to create streaks; don't combing completely. Try not to let the knife push down to the bottom of the pan.
One the loaves are swirled to your liking, slide the pans into the preheated oven. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.
Enjoy!
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