Recently, brother told me about a new pumpkin bread recipe he was trying. In my mind I was all, "well there can't be one better than my favorite", but to him I said "sounds good". Then he described it and sent a photo and told me the recipe was from Smitten Kitchen and I said to myself "well it can't hurt to try it, might as well be open-minded".
So here's the deal. It's really moist. It uses a whole can of pumpkin and makes a perfect bundt pan amount of batter. I like to cook my quick breads in a bundt pan because I find they bake more evenly that way... no underdone middle and overdone sides and ends. It is MORE pumpkin forward than what I thought was the best recipe for pumpkin bread. We add raisins and nuts in the Moss family because that's how we roll. I substituted sugar in the raw for the cinnamon-sugar mixture you are supposed to sprinkle on before baking. I didn't want the cinnamon to overtake the pumpkin. The top has a perfect crust which makes using an electric knife (if you have one) a must when cutting, to keep from breaking all that glorious crispness up.
One day, I want to have dinner with Deb Perelman (Smitten Kitchen), Ree Drummond (The Pioneer Woman), and Joy Wilson (Joy the Baker). But I want to be invisible and just soak it all in while they have a conversation about what they would each serve if the other 2 (and me) were coming over for a meal. Cocktails, appetizers, dinner, dessert, the whole nine yards.. and why that would be their idea of THE meal to serve. When this happens I will be sure to take excellent notes, and share the details with all of you.
P.S. If you are mainly just interested in the pumpkin bread recipe, it can be found here.
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