June 28, 2021
For a plush, pillowy loaf which 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.
I love making my own pumpkin puree as it has a deeper flavor, but a can is fine if you'd like to speed things up. To make your own puree, roast diced pumpkin at 400F/200C, 50% steam until it's very tender. Cool slightly, then puree with an immersion blender or in a food processor. Excess puree keeps in the freezer for months, ready to bake another loaf at short notice.