2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 can (15 oz.) unsweetened pumpkin puree
1 1/4 tsp. kosher salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 cup granulated sugar
1 cup packed golden brown sugar
1/2 cup vegetable oil
4 oz. cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and finely chopped
1 1/2 teaspoons sugar combined with 1/2 teaspoon cinnamon, for topping
1. . Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. Whisk flour, baking powder and soda in a small bowl.
2. In a large saucepan, preferably nonstick, over medium heat, combine pumpkin, salt, cinnamon, nutmeg and cloves. Cook, stirring, until reduced to 1 1/2 cups, 6 to 8 minutes. Remove from heat; stir in granulated and brown sugars, oil and cream cheese until combined. Let stand for 5 minutes. Whisk until cream cheese is thoroughly incorporated.
3. Whisk together eggs and buttermilk. Add to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture. Fold in walnuts. Scrape into prepared pans. Sprinkle sugar/cinnamon over top of each loaf.
4. Bake for 45 to 50 minutes or until skewer inserted in center of loaf comes out clean. Cool in pans on wire rack for 20 minutes. Go around edges with a sharp knife and invert breads from pans. Turn right side up and let cook at least 1 1/2 hours. Serve warm or room temperature.
Makes 2 loaves; serves about 16.
Recipe adapted from Cooks Illustrated.
