Pumpkin Bread

Still crawling out of your Halloween candy coma? Believe it or not this HungryTexan resisted most of the tricks and treats this Halloween season (save a few handfuls of ceremonious candy corn), but I couldn’t resist nibble after nibble of this perfectly punk-in-y loaf. Baked at the height of the hurricane, this Fall treat warmed the home, hearts & tummies of our house-full of hurricane refugees. OneSockWonder described it as, “Fit for a pum-king!”

You’ll need:

Topping:

5 tbl brown sugar

1 tbl flour

1 tbl butter

1 tsp cinnamon

1/8 tsp salt

Bread:

2 c flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 can pumpkin

1 tsp salt

1 1/2 tsp cinnamon

1 tsp ginger

a hearty swirl of vanilla

1 c sugar

1 c brown sugar

1/2 c canola oil

4 oz cream cheese

4 eggs

1/4 c buttermilk

Mix all your toppings together in a small bowl. For the BREAD, preheat to 350 and prep a loaf pan (or two). First, combine your pumpkin, spices, and vanilla and heat on the stove for 8ish minutes (stirring constantly!). Remove from heat and add both sugars, the cream cheese, and your oil. On the side, combine your eggs & buttermilk and then add that combo to your pumpkin mix. Finally, fold in your flour mixture (flour, soda, powder, salt). StirStirStirStirStir. Pour into your pans and bake 35ish minutes or until your loaves pass the toothpick test!

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