I have been relentless this week in working on the recipe presented here. I had found a pumpkin bread recipe that I wanted to try, despite the fact that it contained a cup of oil. Apparently it is a widely used recipe judging by its frequent appearance on the internet. One blogger even stated that her mother had gotten the recipe when she (the mother) was in the 7th grade. So, I tried the recipe and the pumpkin bread made from it was quite tasty. However, I was somehow looking for more.
When we were on vacation last week, my girlfriends and I had a few girl hours together while our hubbies were otherwise occupied. We had gone shopping (surprise!) at a local book and craft store and I had some pumpkin bread while I was there. It was absolutely outstanding. No, I don’t have a clue about the recipe, but the flavor of that bread has been the driving force behind finding something comparable.
This little bread project has been quite a wrestle for me this week. I thought about it, talked about it, made several versions of it, ate said versions of it, wrote and rewrote the recipe up until this afternoon when I finally pulled things together. By the time I went to bed last night, I had almost conceded defeat, but this morning when I woke up I was determined to make things work. Just as I thought I had things all figured out and was satisfied with the taste of the pumpkin bread with the streusel topping, the idea popped into my head to add one more element, the maple glaze. Ummm…it has made my “Things Worth Eating with a Spoon” list.
Cook’s Notes: Here are a few alternative ideas for the pumpkin bread.
- The bread tastes good plain without the streusel or maple glaze.
- If both toppings together seem a bit too much for your sweet tooth, use only one of the toppings.
- If using only the maple glaze, while the bread is still hot from the oven, poke some holes randomly over the top of it with a wooden skewer and drizzle the maple glaze over the top of the bread. Some of the glaze will seep down into the holes.