June 15, 2013

Cream Cheese Pumpkin Bread

It's not my fault I made a pumpkin recipe in June.

America's Test Kitchen had to go and show a Fall episode.

Don't they know pumpkin is my weakness and that I can only resist for so long?

I had pumpkin, cream cheese and buttermilk that were all expiring and this recipe couldn't have come about at a better time. 
The smell that permeated through my house while I cooked the pumpkin was intoxicating.  America's Test Kitchen says the reason they cook the pumpkin is to get rid of that canned pumpkin flavor.  I, myself, have never noticed a "canned" pumpkin flavor, but I would cook it any day of the week just to smell that smell again.

The streusel topping is so crunchy and so delicious.  The flavor is ridiculous and the texture is moist, but not gooey.

This bread stays fabulous for several days and the top remains crunchy.   I can't wait to use this streusel on other breads like banana and cinnamon swirl.  This recipe is a winner.
Cream Cheese Pumpkin Bread
adapted from: America's Test Kitchen
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips

Streusel
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 Tbl. unsalted butter, cold
1 tsp. cinnamon
1/8 tsp. salt

Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves.  Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes.  Measure and add back to the saucepan.  Stir in the sugar, brown sugar, cream cheese and vegetable oil.  Heat until cream cheese is melted.  Whisk until smooth.  In a separate dish, whisk together the buttermilk and eggs.  Slowly add mixture into to the pumpkin puree, whisking constantly.  Remove from heat.  Combine the flour, baking powder and baking soda and fold into wet mixture.  Allow to cool for a few minutes while you make the streusel.

For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.

Quickly stir the chocolate chips into the slightly cooled pumpkin mixture.  They will begin to melt, so stir quickly.  Divide batter between two, well greased, 9x5-inch loaf pans.  Sprinkle streusel topping evenly over loaves.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  Cool in pan 20 minutes, remove and cool completely.  Yield: 2 loaves.        

Jenn's Notes: I made this exactly as I typed it above and it is fabulous.
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29 comments:

  1. Mmmm! I like pumpkin pustry! This cake is perfect for me - so sweet and healthy)))

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  2. Yum! You're making me hungry! My roommate and I will have to try this recipe in our new apartment : )

    Brooke du jour
    www.brookedujour.com

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    1. You should totally try it in your new apartment - it will make it smell really yummy in there!!

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  3. Yum, this looks great! And I definitely have made pumpkin stuff completely out of season as well :)

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  4. I have a weakness for pumpkin. Like, no stopping me once I start eating it. Now I need to go make this...

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  5. I too have buttermilk and cream cheese in the fridge--needing to be used. It is always the perfect season for pumpkin!

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  6. Pumpkin is a favorite of mine too! I was thinking about baking some pumpkin muffins the other day, but decided I will wait because it was so summery out:) This bread looks amazing- I will definitely have to make it really soon. Pinned!

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  7. Ok, I love that you posted this in June! I heart pumpkin everything and have been going a little pumpkin baking crazy this week. My house has smelled so good all week. That streusel on your bread is calling my name :-)

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  8. This sounds delicious! I want to make this for my new neighbors. I wonder how long I would need to bake if I did this in "mini" loaves? Any advice? Thank you!

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    1. I'm pretty sure you will be the new favorite neighbor if you make them this :) I have never actually made mini loaves of bread. Regular muffins usually take around 20-25 minutes and this bread takes around 50 minutes, so depending on your mini loaf size, it would be somewhere in the middle. I would try googling mini pumpkin loaves and see what other people have done. Good luck -Jenn

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    2. Excellent! Thank you for the reply! I'll give it a try!

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  9. I wanted to let you know that I just made the bread, and I used it to give to my new neighbors! It was delicious! I put it on my blog, and I'd love it if you'd take a look! http://fantabulosity.com/new-neighbor-gifts-pumpkin-bread/

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    1. I am so glad you liked it - thanks!

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  10. I remember that episode when they discussed the 'canned smell'! And I remember it airing in the summer! Glad I wasn't the only one who saw that one in the dead of summer. Wow, your bread turned out prettier than theirs! :) Gorgeous, Jenn! Pinning

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    1. Thanks - that means a lot coming from you :)

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  11. I love the recipe except for the chocolate chips. Do you think I could leave them out or substitute golden raisins without changing the outcome? Thanks

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    1. I love the chocolate chips, but if you are a raisin person, then yes, you could use those instead. -Jenn

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  12. What if you don't have buttermilk? Does it make that much difference?

    -megan

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    1. You can substitute the buttermilk for 1/4 cup of milk and 3/4 tsp. of either lemon juice or white vinegar. Let it sit for 5 minutes and it will thicken. Do you have those ingredients?

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  13. I have this in the oven right now and in 25 minutes I get to taste test it...can't wait!!!

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  14. this bread turned out WONDERFUL!!!!!!! It is so moist and the streusel topping is an added flavor surprise. My whole family loved it. I added pecans to one of the loaves and that was a hit. I will be making this in mini loaves for gifts. Thank you for sharing this recipe. I just found you tonight on Pinterest and I'm so glad I did....I will be trying more of your recipes!

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    1. Yay - I am so glad you like it as much as I do :) Pecans sound like a fabulous idea. Thanks.

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  15. I was wondering if I subbed pumpkin pie spice for other spices how much would I use?

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    1. I would say at least 1 1/2 teaspoons up to 2 teaspoons.

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  16. Awesome recipe my family loves it...i didnt have the buttermilk I substituted it with heavy whipping cream it came out super moist. Thank you for sharing!

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    1. I am so glad it worked out for you with the substitution. Thanks for letting me know.

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  17. All my streusel recipes call for the butter to be melted.... Is the butter in this to be melted also? Thanks!

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    1. No, the butter should be cold, straight out of the fridge. Thanks for pointing that out - I will fix the recipe.

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