Earlier this fall, we purchased four pumpkins at Trader Joe’s. Unfortunately, three of the pumpkins barely made it to Halloween as they spoiled (bigger unfortunately, the table can attest to this with it’s nice little pumpkin stain). Only one lonely pumpkin made it to Thanksgiving.
When we got back from Thanksgiving, I thought I would roast the sugar pie pumpkin to not let it go to waste. Last year I roasted a sugar pie pumpkin from the Farmer’s market and it resulted in the most delicious pumpkin puree for our pumpkin pie. This year’s pumpkin was not quite as rich, so thankfully I had some other pumpkin puree on hand to make it more flavorful.
Many moon ago I was a nanny for a wonderful family in Woodside. The mom had several signature dishes that she made throughout the year and one of them was this decadent pumpkin bread. I asked her for the recipe and thankfully she shared it with me.
For our wedding, they gave us a Kitchen-Aid stand mixer, which always helps in making baking treats, and makes it so that the family is never too far from my mind.