Today I'm making two versions of this fall favorite pumpkin bread. My loaf is not overly sweet because I usually include one of these fillings which is more sweet. I love these for breakfast right through the winter.
Loaf/cake Ingredients (2 loaves)
2 cups (10 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine (optional)
Cinnamon Filling Ingredients (for 2 loaves)
1 cup Baker's Cinnamon Filling
4 tablespoon water
or substitute
1 cup granulated sugar
1/3 cup dark brown sugar
1/4 cup cinnamon
4 tablespoon water, more as needed
Cream Cheese Filling Ingredients (for 2 loaves)
1 package (8-ounces) cream cheese (at room temperature)
1/2 cup granulated sugar
2 teaspoons all-purpose flour
1 egg
2 teaspoons orange zest (finely grated)
Optional Streusel Topping Ingredients
for 2 Standard Loaves
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
finely chopped toasted walnuts (about 1/2 cup)
Instructions
Adjust oven rack to middle position and heat oven to 350F degrees. Grease two loaf pans with food release or vegetable oil or butter. Whisk four, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan (large enough to eventually hold the dry ingredients as well) over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, about 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 cream cheese pieces remain and mixture is well combined.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Stir the flour mixture into pumpkin mixture until combined. Fold in the optional walnuts.
Combine the ingredients for the Cinnamon Filling or Cream Cheese Filling. I typically use a hand-held mixer for the cream cheese filling, but you can do it by hand.
Pour half the loaf/cake batter into two loaf pans. Top with the filling of your choice. Today I'm making one of each. For the cinnamon filling I typically swirl it a bit with a knife into the pumpkin loaf/cake batter. Top the filling with the remaining loaf/cake mixture.
If using a standard, non-decorative pan, prepare the streusel topping below and sprinkle on the loaves before baking. As I'm using one decorative loaf pan today, the bottom of my pan will be on top so I will not use the streusel on that one. So I will dust decorative pumpkin loaf with powdered sugar just prior to serving.
Bake 45 to 60 minutes until a skewer inserted near the center comes out clean.. Let cool in pans on wire rack for 20 minutes after removing from oven. Remove loaves from pans and let cool for at least
2 hours. Serve warm or at room temperature dusted with optional powdered sugar.
Streusel Topping Instructions
Mix all ingredients together in bowl until well combined and topping resembles wet sand.
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| Julian's Stuffed Pumpkin Bread Two Varieties |
My standard loaf pan measures 8 1/2 by 4 1/2 inches. When I use that pan I do the optional streusel topping. When I'm using my fancy pumpkin molded pan, the topping isn't possible as it turns out upside down. This recipe is based on the technique from Cooks Illustrated, although I have modified it to add fillings.
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| Two Types of Pumpkin Bread Both Stuff with Different Fillings |
Loaf/cake Ingredients (2 loaves)
2 cups (10 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine (optional)
Cinnamon Filling Ingredients (for 2 loaves)
1 cup Baker's Cinnamon Filling
4 tablespoon water
or substitute
1 cup granulated sugar
1/3 cup dark brown sugar
1/4 cup cinnamon
4 tablespoon water, more as needed
Cream Cheese Filling Ingredients (for 2 loaves)
1 package (8-ounces) cream cheese (at room temperature)
1/2 cup granulated sugar
2 teaspoons all-purpose flour
1 egg
2 teaspoons orange zest (finely grated)
Optional Streusel Topping Ingredients
for 2 Standard Loaves
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
finely chopped toasted walnuts (about 1/2 cup)
Instructions
Adjust oven rack to middle position and heat oven to 350F degrees. Grease two loaf pans with food release or vegetable oil or butter. Whisk four, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan (large enough to eventually hold the dry ingredients as well) over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, about 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 cream cheese pieces remain and mixture is well combined.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Stir the flour mixture into pumpkin mixture until combined. Fold in the optional walnuts.
Combine the ingredients for the Cinnamon Filling or Cream Cheese Filling. I typically use a hand-held mixer for the cream cheese filling, but you can do it by hand.
Pour half the loaf/cake batter into two loaf pans. Top with the filling of your choice. Today I'm making one of each. For the cinnamon filling I typically swirl it a bit with a knife into the pumpkin loaf/cake batter. Top the filling with the remaining loaf/cake mixture.
If using a standard, non-decorative pan, prepare the streusel topping below and sprinkle on the loaves before baking. As I'm using one decorative loaf pan today, the bottom of my pan will be on top so I will not use the streusel on that one. So I will dust decorative pumpkin loaf with powdered sugar just prior to serving.
Bake 45 to 60 minutes until a skewer inserted near the center comes out clean.. Let cool in pans on wire rack for 20 minutes after removing from oven. Remove loaves from pans and let cool for at least
2 hours. Serve warm or at room temperature dusted with optional powdered sugar.
Streusel Topping Instructions
Mix all ingredients together in bowl until well combined and topping resembles wet sand.
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