I made pumpkin bread for the first time, "following" this recipe. I use the term loosely. The pumpkin I used ended up making about 4 cups of purée, so made a double batch, and substituted pumpkin purée for bananas; no raisins, so I used dried cranberries; not enough eggs, so extra cream cheese; and I’m not even sure what else I didn’t follow. Maybe I should plan ahead more next time and have stuff prepared. Oh well.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 2 loaves
|1 cup||dried cranberries|
|14 ounces||cream cheese||separated use|
|4 cups||flour||I used about 1.25 cups white flour and the rest wheat.|
|2 teaspoons||baking powder|
|2 teaspoons||baking soda|
|1/2 teaspoon||milk||I used whole.|
|2.5 teaspoons||nutmeg, grated|
|4 cups||pumpkin puree||About a mid-sized pumpkin, and the most inefficient part of the process.|
|3/4 cups||powdered sugar|
|1 teaspoon||vanilla extract|
- Butter the loaf pans (I used 2 loaf pans, you could easily make muffins or mini-muffins like the recipe, but I didn’t have that many muffin tins).
- Form the Wet Team (eggs, butter, pumpkin, 10 ounces cream cheese, dried cranberries, sugar) and cream together. I didn’t get it completely homogeneous, but it should be fine as long as it’s not too chunky.
- Assemble the Dry Team (flour, cinnamon, baking powder, baking soda, nutmeg, salt).
- Add Dry Team to Wet Team.
- Mix until barely combined.
- Fill baking container about 75% of the way.
- Bake at 350F-375F until GBD, or golden brown and delicious, as Alton Brown would say. James thinks it took about 30-45 minutes, but that’s just a guess.
- While the bread is baking, mix all the glaze ingredients (4 ounces cream cheese, powdered sugar, milk, vanilla) in a bag, and squish it around until it’s uniform. You could also do the mixing in a bowl and then transfer to the bag for easier application, or spread it on instead of squeezing it on. So many options!
- Take the bread out when it’s GBD, put on the glaze, and enjoy!