It’s called “really good.”
But I think it’s actually “really great.”
“Really Good Pumpkin Bread” really is everything you want in this homespun, seasonal treat.
It’s from “Cook’s Illustrated Revolutionary Recipes: Groundbreaking Techniques. Compelling Voices. One-Of-A-Kind Recipes” by America’s Test Kitchen (2018), which features 180 of the magazine’s most innovative recipes.
It’s incredibly moist and tender. It’s full of cinnamon, cloves and nutmeg — enough to add a lovely autumnal warmth, but not so much as to obscure the pumpkin taste.
It also employs the convenience of canned pumpkin — but goes one better by briefly cooking it on the stovetop to concentrate its flavor and eliminate any characteristic metallic taste from the can. Moreover, it adds cream cheese for a subtle tang to bring out the pumpkin taste even more.Read more