Simply yummy, moist and delicious pumpkin bread! I bake my own "baking pumpkins" when making almost any pumpkin recipe because it's easy to do, tastes great, and I know the farm where they came from! (It pays to support your local farms or markets).
You can split them, remove the seeds (for roasting later) and bake cut side down in a large baking pan with 1 cup water added. Cover tightly with foil and bake 35-40 minutes, (or longer) until pumpkin is soft.
I usually do this step ahead, then mash the pumpkin to freeze it for use another time. 3 medium-sized baking pumpkins yielded approx. 8 cups cooked pumpkin. I freeze mine in 2 cup freezer containers.
1/2 cup (1 stick) butter or margarine, softened1 pkg. (8 oz.) cream cheese, softened
2-1/2 cups sugar
4 farm fresh eggs
1 can (15 oz.) pumpkin (I bake my own pumpkin)
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup pecan pieces (optional)
Crunchy Crust Topping
1 cup brown sugar
1 cup flour
2 tbls. butter
3 tsp. ground cinnamon
1/2 cup chopped pecans
Cut butter in with a fork and mix really well until it resembles course sand. Sprinkle on top of batter prior to baking.
Preheat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts (optional).
Pour into 2 greased and floured 9 x 5-inch loaf pans (or 6 mini-loaf pans) Sprinkle Crunchy Topping on top of batter.
Bake 55 min.or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. For mini-loaves, bake 35-40 minutes or until toothpick inserted in center comes out clean.
Yield - 2 large or 6 mini-loaves
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