I know that sometimes when I post things under the series Preserving the Harvest you might wonder what you actually do with that preserve, other than marvelling at your ability to make it. I think perhaps the pumpkin butter might be one of those things. My daughter phoned me to tell me how much she loved the pumpkin butter on toast for breakfast, but that wasn't my real reason for making it.
My grandmother was an indifferent cook. She didn't particularly like doing it, nor did she find any satisfaction from baking. She did, however, make the best pumpkin bread I've ever tasted. I wish I knew what recipe she used, because I have never found anything even remotely as satisfying. By the time I thought to ask, she had moved twice, each time to smaller apartments and had lost the recipe. The recipe next to the spiced pumpkin butter in The Art of Preserving is Spiced Pumpkin Butter Bread. My heart beat a little faster, thinking this might be the recipe I've been looking for. Alas, it wasn't, but it's still a really delicious pumpkin bread and certainly the best recipe for it I've tried.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne. This makes two loaves of wonderful spicy bread.
|3 1/2 cups||all purpose flour|
|2 tsp||baking soda|
|1 1/2 tsp||salt|
|1 tsp||baking powder|
|2 cups||spiced pumpkin butter|
|1 1/14 cups||sugar|
|1 cup||canola oil|
|4||eggs, at room temperature|
|1 tsp||pure vanilla extract|
|1 cup||chopped walnuts (optional)|