Happy Thanksgiving! I was going to try to have the MSBH recipe for pumpkin pie done to post today, but it just didn’t work out. Pumpkin Bread will have to do. I’m off in Nebraska eating lots of good food, including my mom’s pumpkin pie, but I’ll get to posting the MSBH pumpkin pie entry when I get home.
In the meantime – pumpkin bread!
Someday when I am independently wealthy and have an automatic dishwasher, I’ll start doing everything from scratch. I’ll churn my own butter, shell my own nuts, and roast & puree my own pumpkins. Until then, I use canned pumpkin. I love the design of this label.
This is a quick bread in every way. You just mix everything together, pour into bread pans, and bake. The most labor intensive part about it is prepping the ingredients, and the most involved part about that is opening the can of pumpkin.
I love the color of the batter.
This recipe is pretty idiot-proof, just don’t underbake the loaves.
The bread is unbelievably moist. It has a rich, earthy flavor that deepens after the first 24 hours. It’s all a little too much for me – too moist, too earthy, too heavy. The flavor isn’t bad, but the ultra-soft, porous texture is overwhelming. Every slice is like eating a damp sponge.
I haven’t tried it yet, but I imagine that this bread might be great for bread pudding. I froze the loaves and will try it sometime in the future and report back. Until then, enjoy turkey day and thank you for reading!