Pumpkin spice bread crumbs add crunch to pumpkin breakfast loaves made with homemade roasted pumpkin.
The idea of another pumpkin loaf either makes you excited or makes your eyes roll out of your head. If you’re in the latter camp, I implore you to give my iteration a shot.
Because I like the idea of pumpkin spice things but not their execution, I developed this loaf to be about all the good qualities of the flavor — cloying lattes and novelty Spam notwithstanding. I take real pumpkin and roast it with olive oil, salt and pepper to give the puree an umami edge. Split sugar pumpkins and kabocha squash, the perfect gourds for making pumpkin puree for pies and our spiced loaf cakes. Prop styling by Nidia Cueva.
The loaf gets a crown of salty bread crumbs , perfumed with the usual “spice” suspects; it’s the ideal contrast to the tender loaf cake. Freshly ground spices do make a difference, but again, I’m not trying to give you any more impediments to making this loaf, so use the pre-ground kind if that’s what you have .It’s a lightly sweet, kinda savory loaf, at home with butter slathered over the side with a drizzle of honey or with a thwack of ricotta and some chopped thyme.
Roasted pumpkin makes for the perfect loaf cakes, topped with spiced bread crumbs for fall flavor and crunch. Prop styling by Nidia Cueva.Why such a strange amount of pureed pumpkin? Because it’s the same amount as one can of pumpkin puree, and if you insist on using canned, I want you to be able to swap it for the homemade version here.
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