December 7, 2021
For a plush, pillowy loaf that makes a great alternative to banana bread, try this pumpkin bread spiked with cinnamon, ginger, cloves, and a hint of pepper. A little steam added to the baking cycle helps the loaf rise evenly without excess baking soda, which can leave a metallic aftertaste, and keeps the texture moist and tender.
Note: I love making my own pumpkin purée as it has a deeper flavor, but a can is fine if you'd like to speed things up. To make your own purée, roast diced pumpkin at 400°F (200°C) with 50% steam until it's very tender. Cool slightly, then purée with an immersion blender or in a food processor. Excess purée can be stored in the freezer for months, ready to bake another loaf at short notice.