Enjoy fall with this recipe for pumpkin loaves 🎃🍂
Heat the oven to 350 degrees. Grease two 9-by-5-by-3-inch loaf pans with some olive oil and dust with flour, tapping out any excess.Make the bread crumbs: Heat the olive oil in a small skillet over medium heat. Add the bread crumbs and cook, stirring often, until lightly toasted, 1 to 1 ½ minutes. Remove from heat and stir in the cinnamon, nutmeg, ginger, allspice, cloves and ¾ teaspoon salt.In a large bowl, whisk together the flour, baking soda and remaining 1 teaspoon salt.
Bake the loaves side by side until golden brown and a toothpick inserted in the middle of each loaf comes out clean, 55 to 60 minutes.Transfer the pans to racks and let cool completely. Unmold and slice or wrap in plastic wrap and store at room temperature for up to 1 week.Kosher salt and freshly ground black pepperSplit the pumpkin from stem to blossom end. Scoop out and discard all the seeds and fibrous strings.
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