Chef Karen: I was inspired by Chef Jonathan to make a Pumpkin Loaf. I’m not a HUGE fan of pumpkin but every-so-often it’s a nice taste – especially for fall! The loaf recipe that I used was so easy to make! I even accidentally put in double the baking soda and it still turned out yummy! I found the recipe from Anna Olsen on the Food Network website. I made it exactly as written (except for the baking soda)…… I think I would add walnuts next time; that’s the only change I’d make. It did take over an hour to bake so be prepared for that. This loaf is VERY moist! I was very surprised at how moist it was….. must be the pumpkin 🙂 I served this to a group of people and it got rave reviews – I didn’t see any of it in the garbage – which is a bonus! Try this recipe. I know you’ll enjoy it.
Chef Jonathan: This is my absolute favourite recipe to make whenever even a hint of fall appears. This is my own recipe that I’ve adapted from one that I used in Culinary School for Pumpkin Cranberry Loaf. So, when a work function asked me to bake something, this my obvious choice. It consists of very simple methods: creaming butter and sugar, incorporating eggs, adding dry ingredients (flour, baking powder, baking soda, allspice, ginger, cloves), and finally adding pumpkin puree, cranberries and vanilla along with a secret ingredient that I wont reveal to anyone (not even my mother…..) One thing I did change this time was using pure pumpkin and sweetening it with brown sugar and spices, I found this a bit better than using the pie filling, because you get it to the sweetness desired. This is always a hit at every gathering, try it out!