This spicy pumpkin bread is quick to make and is best when served with a dollop of sweetened cream cheese. Similar to banana bread, it actually tastes even better the following day, but it is doubtful it will last that long!
Consider this the “gluhwein of breads” with warming spices, such as cinnamon, nutmeg and cloves, perfectly complementing the rich pumpkin flavour. And as a final touch, the vanilla essence pairs beautifully with all those pumpkin flavours.
They don’t call this a quick bread for no reason: made with oil as opposed to butter, the batter comes together in minutes without even having to use a mixer.
PS: If you have some mini loaf pans on hand, this tasty bread makes for excellent gifts.
CHEF’S TIP:
The trick is to cover your loaf during the last 20 minutes of baking with aluminum foil. This ensures the middle cooks while the top stays golden instead of burning.
Add a handful of semi-sweet chocolate chips or walnuts and golden raisins to the batter for variation.
This batter would also be delicious with the zest of an orange stirred in.
It can also be made from canned pumpkin puree, resulting in a stronger pumpkin taste.
Melissa Jacobs is a Catering Chef Specialist that learned to cook growing up in a large family and perfected her skills to make food for a large family of her own, weddings and all kinds of small to large events. Melissa Jacobs Muck Rack Profile, Melissa Jacobs on Flipboard