Sunday, October 09, 2011
Ginger Pumpkin Bread
Bake Time: 50 minutes
Make Again: Yes
Recipe Source: Everyday Food (October 2006)
This quick bread recipe is of course easy. But it is also very yummy. I made a half recipe since I only have 1 8x4 pan. The only thing that didn't halve properly was the eggs, and I just used one. It leaves some pumpkin for another recipe to try and review in the future.
It has been a few years since I made pumpkin bread, so I can't necessarily compare this recipe. I really liked that it cooked all the way through and wasn't too moist in the middle, which is problem I have sometimes with my quick breads. I think the smaller pan size helped with this.
I loved the crust. It was a little bit crunchy and sweet. I almost wish I hadn't halved the recipe, but hopefully I'll find another good use for the rest of my pumpkin puree. It also has a nice ginger flavor.