Pumpkin bread is one of the rare dishes that all 3 of my children love…and come fall, I try to have a stash of loaves in the freezer for snacks and breakfast. When I saw a recipe for “Really Good Pumpkin Bread” in my September/October 2012 Cook’s Illustrated, baking it ASAP was a no-brainer. Instead of 2 large loaves, I made one large loaf and two smaller ones…the large one for us at home, one to mail to Nick at college and one for Tom to take to his house. This version differed from others I’ve tried in a number of ways. First, the pumpkin puree and spices were heated and reduced in a saucepan, then cream cheese, sugars and oil were added. There is also a small amount of buttermilk in the recipe besides the typical quick bread ingredients of eggs, flour and leavening. A cinnamon streusel topping gave a little crunch to this moist bread.
The verdict? Only Katie mentioned that she preferred my original recipe…mainly for the “softer” top. The college boy would have inhaled cardboard from home, so no surprise that he and his big brother both gave it a thumbs up. Personally, I thought it was moist and tasty, but my dump and mix recipe is a lot easier 
Besides the usual meat to grill, salads and chips, I love to bring pumpkin bread to tailgates…it is seasonal, portable and darned delectable. Sweet enough to stand in for dessert or just something to munch on while waiting for the coals to get hot. It always disappears lickety split.
Tip of the day: Spices can be tweaked to your preference. My kids enjoy the mixture of 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon allspice.
Streusel Topped Pumpkin Bread…adapted from Cook’s Illustrated
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 can pumpkin puree (15 ounces), not pumpkin pie filling
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into pieces
4 eggs
1/4 cup buttermilk
Topping:
5 tablespoons brown sugar
1 tablespoon flour
1 tablespoon butter, at room temperature
1 teaspoon cinnamon
Dash of salt
Preheat oven to 350º. Grease two loaf pans (8 1/2 inches x 4 1/2 inches) and cut a small rectangle of parchment and fit into bottom of pans. Grease the top of the parchment and set pans aside.
Make streusel topping by combining ingredients in small bowl and mix together using fingers till well combined. Set aside. In another bowl, whisk together flour, baking powder and baking soda. Set aside.
Combine the pumpkin, salt, cinnamon, nutmeg and cloves in a saucepan and cook over medium heat, stirring constantly for about 5 minutes till reduced to 1 1/2 cups. Remove from heat and add sugars, oil and cream cheese. Mix till cream cheese is melted and incorporated. Add eggs and buttermilk, then flour mixture, baking powder and baking soda.
Divide batter between loaf pans, sprinkle with topping, and bake for 45-50 minutes or till toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans and allow to fully cool on racks.
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From pre-game to overtime, we’ve got your Football Season covered. Join us around the family table this Sunday Supper as we share our favorite football season recipes and tailgating tips all day long. Hop on Twitter at 7 PM EST for the live #SundaySupper chat and share your favorites. We’d love to add your recipes to our Football Tailgating Menu.
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