Like most bakers, I become a little wrapped up in pumpkin during the fall months. Some may call it obsession, but I prefer the term adoration. Yep, I adore – wholeheartedly adore – pumpkin.
If I’m completely honest, I love that gourd from January through December, but I definitely get a little preoccupied with this magical orange squash throughout October and November.
I’m that weird chick at the grocery store with the cart full of pumpkin cans because I totally fear another shortage. I’ll even admit it, there’s a mini pumpkin can tower hanging out on my counter right now because I ran out of room in the pantry.
One of the first recipes that I make every October is Pumpkin Bread. I remember someone telling me about this recipe years ago and it was so good that I have remained faithful to it since my first bite. Of course I add my own spin on it by tossing in a little vanilla and my homemade pumpkin pie spice.
It fills the house with the most intoxicating aroma – that I swear needs to be bottled because I’d totally wear it as a perfume – although it may be a bit odd walking around smelling like a loaf of pumpkin bread, huh?
This bread has an incredible texture that remains insanely moist for days. Like fine wine, it gets better with age. Allowing it to hang out on the counter will only make it better – bonus! That is, if it lasts that long. We can never make it stretch more than about 2 days in this house.
Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 60 minutes