Pumpkin Bread

Name: Pumpkin Bread
Yield: Serves 16 (Makes 2 loaves)
Ingredients: 5 tablespoons packed (2 1/4 ounces/64 grams), light brown sugar; 1 tablespoon, all-purpose flour; 1 tablespoon, unsalted butter, softened; 1 teaspoon, ground cinnamon; 1/8 teaspoon, salt; 2 cups (10 ounces/283 grams), all-purpose flour; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 (15 ounces/425 grams) 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/198 grams), granulated sugar; 1 cup packed (7 ounces/198 grams), light brown sugar; 1/2 cup, vegetable oil; 4 ounces (113 grams), cream cheese, cut into 12 pieces; 4 , large eggs; 1/4 cup, buttermilk; 1 cup, walnuts, toasted and chopped fine

Desserts or Baked Goods
Vegetables
Quick Breads

By Lan Lam ･ Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV

To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.

SERVES 16 (Makes 2 loaves)

TIME 1½ hours, plus 1 hour 50 minutes resting

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