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Sephardic Pumpkin Bread (Pan de Calabaza)

Sephardic Pumpkin Bread (Pan de Calabaza).

Had to reblog this recipe for this wonderful pumpkin yeast bread that I made on the weekend, and waited until I cut it to blog about it.  I am especially excited about this recipe because it turned out so great for me, and I can tell you , I have a lengthy history of making heavy duds when it comes to baking bread.  I don’t know what it  was, but I just couldn’t turn out anything resembling a big fluffy loaf of bread.  And this coming from the daughter of a woman who quite frankly makes the best molasses raisin bread I have ever had.

Well, I was pleased to tell my mother yesterday that I think my bread baking genes finally kicked in.  I give full credit to this recipe, but I also took extra care with the yeast temperature and such, which I think made a big difference.  (also, after several tries with quick rise yeast, I have learned that this stuff doesn’t like me and refuses to work, so I’ve gone with traditional my past couple of tries).  I was so happy with how this turned out that I stopped in the kitchen a couple of times to admire it (food nerd alert).

And after cutting a slice to taste it, I can attest to the fact that this loaf is not just a pretty face, but an awesome tasting bread.  You might just toss your pumpkin quick bread recipes out the window after tasting this one.  It has a wonderful soft texture and not overly sweet.  The spice accents are perfect.

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One response »

  1. Glad you enjoyed the recipe!

    Reply

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