I’ve been asked about a pumpkin bread recipe for over a year now, even though I’ve never made it before and didn’t really have a craving for it, or a request for it on the home front. But given that pumpkins are everywhere, I have caved.
It’s the next holiday after all—Pumpkin Day. Just kidding. It’s Halloween. I think I noticed Halloween stuff appearing in stores around the same time as school supplies last month.
And there are so many extra large pumpkins around town. I love seeing all the oversized pumpkins on display. What does one do with a very big pumpkin? It makes a great carving canvas, I imagine.
I have baked this recipe exactly once, and it’s very moist and flavorful. I’m actually surprised at how much I like it. It’s possible that I could have gotten away with one egg, or less pumpkin to reduce the moistness, and it will probably be less moist if you’re using canned pumpkin. My frozen squash defrosted into a bit of an orange puddle.
So, I’m just saying, this is a 1.0 recipe, which means I’d love to hear about any successes, variations or failures (hopefully there are none of the last kind). I suspect these will make great muffins too.