Okay, so it’s 70 degrees and sunny outside and it smells like spring, because I live in San Diego. But it’s autumn-time, dammit, and I’ve been craving pumpkin. This moist, fruity, warmly spiced bread is the perfect vehicle to fulfill my desperate need for fall flavor. And at least it’s chilly in the evenings, when the woodsmoke smell of people faking it saturates the beachy air.
I made this bread on Saturday morning, when it was gray and cool outside, and the smell of it baking made me feel like I was as good as back in Pennsylvania for the holidays. When it came out of the oven, I promptly ate two slices and forced some on Terwilliger. I’d been a little afraid it was overdone, because the crust was getting pretty dark on top, but nope — it’s perfect. And freaking delicious. It’s rare that I don’t bring baked treats into work to foist them upon my coworkers’ waistlines, but with this bread, I’m hoarding it. It’s mine. And T’s, of course. Continue reading
