Name: Pumpkin Bread with Candied Ginger
Total time: PLACEHOLDER
Ingredients: 5 tablespoons packed (2 1/4 ounces/64 grams) light brown sugar; 1 tablespoon all-purpose flour; 1 tablespoon unsalted butter, softened; 1/2 teaspoon ground ginger; 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; 1/3 cup minced crystallized ginger

Pumpkin Bread with Candied Ginger

By America's Test Kitchen

Published on July 16, 2012

Yield

Serves 16 (Makes 2 loaves)

Ingredients

Topping

5 tablespoons packed (2 ¼ ounces/64 grams) light brown sugar 1 tablespoon all-purpose flour 1 tablespoon unsalted butter, softened ½ teaspoon ground ginger ⅛ teaspoon salt

Bread

2 cups (10 ounces/283 grams) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 (15 ounces/425 grams) can unsweetened pumpkin puree1 teaspoon salt 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves 1 cup (7 ounces/198 grams) granulated sugar 1 cup packed (7 ounces/198 grams) light brown sugar ½ cup vegetable oil 4 ounces (113 grams) cream cheese, cut into 12 pieces4 large eggs ¼ cup buttermilk 1 cup walnuts, toasted and chopped fine⅓ cup minced crystallized ginger

Before You Begin

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

Instructions

for the topping

Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside while preparing bread.

for the bread

Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. 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 constantly, 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 together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts and ginger into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. 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.