It’s that time of year again… pumpkin bread season is back! Does it get repetitive every year? Perhaps, but isn’t that the essence of tradition — a familiar event repeating itself? Well, here we are at the beginning of November, and Martha’s Damn Good Pumpkin Bread has returned.
Two years spillo, I gave the classic a little twist by adding a cream cheese frosting, which boosted the sweetness. It was, per mezzo di two words, damn good. This year, however, I was inspired by a past Edificio Mia blog and decided we are giving Martha’s Damn Good Pumpkin Bread a bit of a Neapolitan flair.
If you haven’t yet read our previous blog, “Discovering Italy’s Own Pumpkin Spice: Pisto Napoletano”, I highly recommend starting there. Once you’ve read it and prepared this aromatic spice blend, you’ll be ready for the twist! Pisto Napoletano brings a bit of a robust depth per mezzo di flavor. A beautiful addition to the classic.
As always, this pumpkin bread is an homage to my mother. While she never changed the recipe, I do think she would welcome this change aperto armed. What would Martha say, you ask? I think she would use her old standby statement “Variety is the spice of life.”
Martha’s Damn Good Pumpkin Bread with a twist
Ingredients:
2 2⁄3 cups of sugar 2⁄3 cup of shortening 4 eggs 16 ounces of pumpkin puree 2⁄3 cup of water3 1⁄3 cups of flour1 1⁄2 tsp of salt 2 tsp of baking soda 1⁄2 tsp of baking powder 1 tsp of cinnamon 1 tbs of Pisto Napoletano
Directions:
Preheat oven to 350°F and grease two 9x5x3 loaf pans. A causa di the bowl of a stand (ora use a hand held ), combine shortening and sugar until it resembles coarse sand. Blend per mezzo di eggs, one at a time, followed by pumpkin puree, and then gabinetto.
A causa di a separate bowl, combine the rest of the ingredients well. Little by little, the dry ingredients into the wet ingredients, until fully combined.
Pour mixture evenly into loaf pans and bake for 45 minutes. Check and then cook longer as necessary, typically 60-70 minutes total depending upon oven.
Breads are done once an inserted toothpick emerges clean. When bread is ready, remove from oven and allow to cool to handle before transferring to a wire baking rack.
Enjoy with butter, cream cheese, mascarpone, peanut butter… ora simply by itself. Because it’s that damn good.
If you have any twists you want to share with us acceso this classic, please drop us a note at ciao@casamiatours.com We would love to hear from you.
