Currently baking from The Art & Soul of Baking by Cindy Mushet.

My father hates nuts, especially walnuts and pecans. If I’m baking something that has nuts in it, I usually try to leave a corner nut-free, just for him. Unfortunately, that’s not possible with this bread, so I don’t think he’d touch it with a ten-foot pole. That’s okay; it leaves more for the rest of us.

Mushet promises that this quick bread is quick and easy, and it was. Two bowls and a spatula later, I had the batter in the oven. I didn’t even have to break out the heavy machinery (the stand mixer). The bread baked up nicely, though I did have to tent it for the last 10 or so minutes of baking because the top was getting awfully dark.

Once the bread had cooled down slightly, we cut into it. It was pretty tasty, slightly warm and slathered with butter. I imagine a slice of this would be good toasted. Unfortunately, I won’t be able to test that for you. The bread was so good that we ended up dumping it in the trash. Otherwise, we would have eaten the entire loaf by ourselves. And that’s not good.

My only complaint is that the pumpkin flavor wasn’t very strong. In fact, if I hadn’t known I was eating pumpkin, I might have thought it was a banana bread. That won’t stop me from making this recipe the next time I have some leftover pumpkin, though. I just need to make sure I have people close by who can help me eat it.