I could have just Googled a pumpkin bread recipe. I'm sure there are hundreds of excellent ones, tested and retested, right there for the taking. But I didn't, because I had something better, a theory. Theoretically speaking, there is nothing better than a good theory.
My theory was that if I took my banana bread recipe, which is one of my absolute favorites, and used pumpkin puree in place of the mashed, ripe bananas, I would have an equally impressive loaf.
So, what were the results of this grand pumpkin bread experiment? A very decent loaf of quick bread, which would make a handsome addition to any holiday dessert table! Having said that, next time I make it, I will be tweaking some things.
This was very good, but didn't have the I-can't-stop-eating-this-ness of the banana bread recipe. Considering the obvious fact that bananas and pumpkins are not the same thing, I will adjust the sweetness and fat content a bit to compensate.
Anyway, stay tuned for future updates, and if you happen to make any variations on this, I'd love to hear about it! Thanks, and enjoy!
Pumpkin Bread Recipe Ingredients:
1 stick (1/2 cup) unsalted butter, soft
1 cup sugar
1 (15-oz) can pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon Chinese 5-Spice
1/8 teaspoon allspice
Mixed in a bowl:
2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped roasted walnuts
Bake at 325 degrees F. for about 1 hour