Ten! years ago: Cook’s Illustrated Classic Browniesġ.5 Years Ago: Strawberry Rhubarb Soda SyrupĢ.5 Years Ago: Dark Chocolate Coconut MacaroonsĤ.5 Years Ago: Banana Bread Crepe Cake with Butterscotch Seven years ago: Breakfast Apple Granola CrispĮight years ago: Acorn Squash Quesadillas with Tomatillo Salsa
Also I share meal so-called plans, you know, real ones that include days like last Tuesday with the menu item “nope!” Previouslyįour years ago: Make Your Own Pumpkin Puree and Chicken Noodle Soup I’m having so much fun embarrassing myself over there. Next stop: hayrides, corn mazes, apple picking, flannel shirts, hot apple cider and Don’t say it, Deb! … decorative gourds. So, I scaled my recipe a little, and then a little more and until I ended up with an insanely towering pumpkin loaf with a crispy crackly impossible-not-to-pick off cinnamon-sugar lid that’s like a snickerdoodle landed on top of a pumpkin bread and if there was ever a time to shake off any pumpkin/pumpkin-spice skepticism, you are in the right place. That small amount leftover drives me batty. Most recipes use 1 cup pumpkin and I like to go all the way to 1 1/3 cups. Third, good pumpkin bread is always tender and plush inside, but why can’t it have a crispy lid too, the way my favorite pumpkin muffins do? Finally, small cans of pumpkin have 1 3/4 cups of puree in them. Second, I adore brown sugar in most things, but it makes for a rather brownish cake and the versions I made with only white sugar tasted no less awesome. First, none of them really filled out my loaf pan and I wondered why we were settling for less when we always wanted more. What could I possible add to the conversation?īut as I was making it, I got very persnickety about it, bothered by a few things in the recipes I tried. I didn’t get it at first - I mean, pumpkin bread is the most basic thing, right? And Google claims 5.7 million ways to make it. I, too, fell into this trap, something I hadn’t realized until I Snapchatted* making pumpkin bread a few weeks ago and have never received so many recipe requests. The Washington Post likened pumpkin spice lattes to “liquefied fall-scented potpourri.”
“America has gone entirely too far in its pumpkin spice devotion,” says Eater, with a fair amount of evidence backing it up. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I’ll let them tell you: “Pumpkin spice has ruined pumpkins,” says Alton Brown. One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves.
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