This coming weekend, November 14th and 15th, is THE weekend for making pumpkin bread. For several reasons, but the main one is that on the 21st and 22nd you are going to be busy doing prep work for Turkey Day, and the following weekend you will have leftover pumpkin pie that must be eaten.
It's important to give pumpkin bread the place it deserves. So, in order for you to be prepared, I made it myself this past weekend. Just to be sure my favorite pumpkin bread recipe is still a winner. It is.
Since I left the baking time off the recipe I will tell you the mini bundt pan bakes up in about 45 minutes. That big loaf took about 65 minutes.
If you need a serving suggestion I will mention that a soft, juicy, bartlett pear with some tangy Greek yogurt and a drizzle of honey goes very well with the moist (but not heavy or wet) spicy cake that is studded with nuts and raisins. And I haven't even mentioned the nice crisp crust.
Come to think of it, who really needs turkey and dressing when you can have pumpkin bread?