ATK: pumpkin bread

i think my baking powder is shot. this is the second recipe i’ve made out of ATK that should’ve risen at least a tiny bit more than it did (the first was white cake). bread like this should not be insanely flat. 

anyway.

i roasted and pureed some pie pumpkins last weekend, and i was itching to make something pumpkiny out of them. why not see what america’s test kitchen had for pumpkin bread?

turns out, it has something DELICIOUS.

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the weird thing about this recipe? you cook the pumpkin with the spices over the stove before you mix it into the recipe. i think this is twofold reasoning: canned pumpkin might be a little more watery than fresh, and it infuses the spices into the pumpkin while bringing out pumpkin flavors.

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no overload on spices; the recipe just called for minimal amounts of cinnamon, nutmeg, and cloves. a couple weird additions: cream cheese and buttermilk.

now, i may have screwed up this recipe and been my own undoing. i “made” buttermilk with whole milk and vinegar (totally acceptable!!) AND i substituted cottage cheese for the cream cheese (the internet told me to do it). (i didn’t want to go to the store again.)

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add a nice, crumbly topping, and into the oven it goes. i baked this for more than the allotted time, and it was still a little gooey in the center. was this due to my weird substitutions? am i just horrible at baking breads like these? is the skewer a liar? THE WORLD MAY NEVER KNOW.

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see? a little weirdly flat-ish. and sunken in the center. i think i have to get new baking powder and see if that fixes it.

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but DANG if this isn’t some of the best pumpkin bread i’ve eaten. you can really tell it’s PUMPKIN, not just a conduit for pumpkinesque spices. 

point: ATK

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