While the pumpkin waffles were largely for hubs and I (to give us enough energy to continue cooking and baking all day), the next carb I prepared was for mom and dad: Spiced Pumpkin Bread.
One of the things I love about working with pumpkin is how beautiful and bright pumpkin puree is. This recipe requires a few bowls. First, assemble all of the (beautiful! bright!) wet ingredients together and mix . . .
Second, assemble and mix all of the dry ingredients and make a well in the center.
Then add the wet ingredients to the dry, and stir until just moistened. Easy!
This bread was definitely dense and moist. So, make sure you grease up your bread pan well, or it will stick! My loaf stuck on the bottom due to insufficient greasing on my part, and was a pain to get out.
The taste, however, was more than sufficient to make up for any sticking problems. Lightly pumpkiny and spiced, yet fully enough flavor to be eaten on its own without accompanying flavors. If you like pumpkin bread, try this recipe!