1. Taste. These loaves have a wonderfully pumpkin flavor, just the right amount of spices and more importantly, the right amount of sweetness. I find some quick breads cloyingly sweet. Don’t misunderstand, this bread has plenty of sugar, but the buttermilk and olive oil add complexity to the flavor so that while it is definitely a treat, you won’t feel that it is out-of-place on the breakfast table. And the fragrant olive oil may seem strange but it works really well and no one I served this to (kids included) noticed anything other than the wonderful flavor.
2. Texture. Pumpkin bread needs to be moist and have a tender crumb and this one does. It also rises perfectly and cooks through the center before the edges get too dark (one of my pet peeves with some quick bread recipes)
So there you have it. I finally found a keeper of a Pumpkin Bread recipe thanks to Tasia Malakasis and her book, Tasia’s Table, Cooking with the Artisan Cheesecake at Belle Chèvre.