Pumpkin season calls for Pumpkin Bread! This is the BEST pumpkin bread recipe spiced with nutmeg, cinnamon, allspice and molasses. You’re going to love this deliciously moist pumpkin bread!
Pumpkins and Pumpkin Bread
Oh pumpkin season! There’s a chill in the air, kids and adults alike are planning their Halloween costumes, and carving pumpkins are pouring out of the local market. Now’s the time for pumpkin bread, don’t you think?
Can I Cook with a Halloween Pumpkin?
Not all pumpkins are equal when it comes to cooking. Those large carving pumpkins? Probably best left to carving, and maybe salvaging the seeds to roast.
Jack-o-lantern pumpkins are raised more for their durability than for their taste.
Most people use canned puréed pumpkin for baking recipes like this because of the consistent results. If you want though, you can easily roast up a sugar pumpkin, butternut squash, or kabocha pumpkin for its purée. You’ll get more roasted and caramelized flavor that way. Steaming also works, though you’ll miss the extra flavor from the roasting.
How to Make Pumpkin Bread
This pumpkin bread recipe is quite adaptable to different types of pumpkin purée and spice mixes. We took an old recipe from Fannie Farmer as a base and have made several changes to it over the years.
These days we use melted butter instead of vegetable oil (though you can easily use oil if you want), and we’ve added some ground ginger, grated orange zest, and molasses, which we think results in the best pumpkin bread. We have also made a lovely optional glaze —with orange juice, orange zest, vanilla, and powdered sugar. We hope you enjoy this delicious pumpkin bread!
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