Friday 15 November 2013

Ultimate Pumpkin Pie

Sweet, moist with just the right amount of spice. Thank you My Biscuits are Burning


Topping:
5 Tablespoons packed brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can usweetened pupmkin puree (equals 1 3/4 cups)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup canola oil
4 ounces cream cheese, cut into pieces
4 large eggs
1/4 cup buttermilk
1 cup pecans, toasted and finely chopped

  • Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand. 
  • Set aside.
  • Preheat oven to 350 degrees F. 
  • Grease two 8 1/2 by 4 1/2 inch loaf pans.
  • In a medium bowl, stir the flour, baking powder and baking soda together. 
  • Set aside.
  • In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. 
  • Stirring constantly, cook the pumpkin mixture about 6-8 minutes until the mixture is reduced to 1 1/2 cups. 
  • Remove the pot from the heat and add the white and brown sugars, oil and cream cheese. 
  • Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted 
  • Whisk the mixture until no lumps of cream cheese remain.
  • Whisk the eggs and buttermilk together in a small bowl. 
  • Add egg mixture to pumpkin puree mixture and whisk to combine. 
  • Gently fold the flour mixture into the pumpkin mixture, just until combined, do not over stir. 
  • It's okay to have a few small lumps of flour remain. 
  • Gently fold pecans into batter.
  • Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
  • Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted in the center comes out clean. 
  • Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely.

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