Late October is prime time for leaf peeping in Connecticut and where there’s foliage, there’s pumpkin bread.
I had not realized how remarkably beautiful the fall colors were until I moved to New York City where most of what I see on a daily basis is grey. The deep reds, fiery oranges and bright yellows were making up a picturesque New England landscape and I could not get enough. Naturally I headed to the kitchen to bake the most quintessential fall recipe I could think of—pumpkin bread.
The key to good pumpkin bread, at least for me, is plenty of spice because canned pumpkin on its own does not have much flavor to it. Nutmeg, ground cloves and cinnamon really take it to the next level. I also grated an apple and added it to the mix for some extra flavor and moisture. Chopped walnuts provided some crunch and a beautiful sprinkle for the top of the loaf.