This uncomplicated, EXTRA moist, sugared pumpkin bread is straight up classy.
Classy, among other things. Like barely sweet, perfectly moist, and if you so choose, a perfect canvas for melty butter or – I’m going to go there – HONEY PECAN CREAM CHEESE?? – with your morning coffee.
This guy is simple and straightforward: no chocolate chips, no nuts (gah! the betrayal), and no frosting or overloaded crumble on top in my usual over-the-top style.
HOW THIS PUMPKIN BREAD CAME TO BE
Baking used to be my favorite thing – it’s actually why I started the blog. I baked almost every Saturday morning in our little condo kitchen with the terribly yellow overhead lights and the 1970’s oven and loved every second of it. My first blog post was actually a pretty average recipe for chocolate chip muffins in which I forgot to list the CHOCOLATE CHIPS. 🙈 Humble beginnings.
As much as I loved baking, as Pinch of Yum started to become more of a thing, like a this-is-my-job thing, I started to feel like the “meal time” recipes were most valuable to myself (and others) rather than just baking recipes. I found that the people who were reading my little blog were hungry (aaaa! get it?) for yummy meal recipes maybe even more than they were for baking and desserts. Meal time recipes were what people wanted, they were something I enjoyed, they was performing well for the blog…
All of this led me to a place where I kind of put baking on the top shelf for a while – still there, but just out of reach.
