Indulging in a dessert is almost deemed necessary when it’s made with love and a step away from the regular. Renowned culinary authority Katie Lee Biegel most often exemplifies these sentiments. She is known for her enticing recipes that are rich and full of flavor. Her latest creation – the pumpkin bread recipe inspired by her Great Aunt Pat, serves as the perfect testament to her culinary prowess.
This pumpkin bread recipe is quite indulgent, and to keep it so, Katie suggests even to add a fair proportion of sugar in each loaf. While some may raise eyebrows on the amount of sugar used, this sumptuous dessert’s final look and taste make all doubts evaporate into thin air.
Katie narrates how her Great Aunt made this pumpkin bread, and her deep fondness for it inspired her, Katie, to ask for the recipe. The recipe came with an abundant cup and a half of sugar and an additional half a cup of oil that goes into a single loaf. Though Katie initially considered cutting down the portions, she later settled with the original recipe, considering that it’s exclusive to the pumpkin bread season.
The recipe is simple yet exciting. To make the pumpkin bread, begin with combining eggs, sugar, and pumpkin puree in a large bowl. In another bowl, blend together flour, pumpkin pie spice, baking soda, baking powder, and salt. The flour mixture is then to be added to the egg mixture and folded gently. Katie emphasizes not to overmix to maintain the quick bread’s texture.
Once the flour streaks become visible, add a little water to the mixture and fold it gently one more time. Take care not to overwork the mixture as it might make the loaf tough. Some lump formation is perfectly alright during this process.
Next, pour the batter into a loaf pan and bake it for about an hour. The exact time might vary but is generally until the loaf turns a beautiful shade of golden brown and passes the toothpick test.
Once done, let the loaf take a 20-minute breather to cool down in the pan. After this slight pause, you can slice and serve the bread while still warm – a feature loved by many who relish the contrasting textures and flavors of the crisp and crust-rich exterior translating into a soft, moist interior.
Katie, on her seasonal pumpkin bread video tutorial, said, “It’s nice and crusty on the top and then super soft and moist inside,” indicating Aunt Pat’s skillful recipe creation and the magic that family recipes bring to the table.
The pumpkin bread recipe, which seems decadent due to the ample amount of sugar and oil it requires, received numerous positive comments. Many agreed that the sugar overload doesn’t matter, given that it is devoured only once a year. Other comments poured in with individual experiences of trying out this dessert at home. The rosy comments reiterate the charm Aunt Pat’s pumpkin bread carries and validate every bit of this scrumptious indulgence.
While having the recipe on Katie Lee Biegel’s Instagram page may be convenient for many, having it included in your seasonal or fall baking menu brings a whole new delight. As you mark the onset of the fall, don’t forget to try out this phenomenal recipe by Katie Lee that celebrates a family tradition with a universal appeal. The pleasure surely justifies the sweet deal of this dessert extravaganza.
