The Saturday before Thanksgiving I make this bread, freezing two of the three loaves. It always tastes better the day after I make it, although in my house there’s rarely any left the next day. One note about pumpkin – whenever I am working with pumpkin I feel compelled to add a dash of cardamom. At Thanksgiving my house is redolent with the scent – I put it in the pumpkin pie, pumpkin bread, and can’t help adding a few pods to the coffee and tea pot. It’s a spice that I rarely use the rest of the year, but feels specific and precious to the holiday. As always with spices – buy the absolute best quality you can afford, in their whole form if possible – and if they’ve been in your pantry for a year – Get. Rid. Of. Them. Spices are precious and contain volatile oils – freshness matters. I buy most of my spices from Penzey’s , you can find them online if they don’t have a retail store near you. www.penzeys.com
*Editor’s note: You can now visit Savory Spice Shop in Santa Fe to purchase up to 650+ different spices from around the world.
[amd-zlrecipe-recipe:153]
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
