We serve breakfast breads and pastries nearly every day and this moist and tasty pumpkin bread recipe is a guest favorite! Credit: Breakfast Diva, Morning Favorites by Susan Steffan; used with permission.
- 5 tablespoons brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-oz) can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 tablespoon Pumpkin Pie Spice **Recipe posted
- 1 cup sugar
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 4 oz. cream cheese, softened
- 4 eggs
- 1/4 cup buttermilk
- 1 cup chopped walnuts
Mix all Topping ingredients in a small bowl, crumbling together using a fork, or by hand.
Preheat the oven to 350 degrees. Grease two (9x5-inch) loaf pans.
In a medium bowl, whisk together the flour, baking powder and baking soda. In a large mixing bowl, mix pumpkin puree, salt, Pumpkin Pie Spice, sugar, brown sugar, oil and cream cheese until combined. Add eggs and buttermilk and mix until just combined.
Fold the flour mixture into the pumpkin mixture and stir until well combined. Fold walnuts into batter. Pour the batter evenly into prepared pans and sprinkle half the topping mixture over each loaf. Bake for 50 to 55 minutes or until a tester inserted into the center comes out clean. Let bread cool in the pan for 20 minutes before removing from pan to wire rack.