Pumpkin Bread Wars:

Our two contenders today: Starbucks versus my hero from Vermont, Christopher Kimball. (well, either him or his staff at Cooks Illustrated, who must have a really fun time at work every day).

While driving to my job earlier I developed this sudden, acute and overwhelming urge to have some pumpkin bread. I have heard that the version that Starbucks offers is fantastic, and I had decided to buy some, but then my sense of research kicked in. A few moments later the Cooks Illustrated version's recipe was in hand, and the the study began. I have posted both of them below. I'll be using the Libby's canned pumpkin option since it is almost summer and I really can't see searching all over New Jersey for a fresh pumpkin.

I just remembered that I have mini bundt pans.

Pumpkin Bread with Fresh Pumpkin, from Cooks Illustrated 

Makes 1 9x5 inch loaf

1 pie-appropriate pumpkin, roasted (or 1 15 oz can of Libby's pumpkin)
2 cups (10 oz) unbleached all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp fresh-grated (or ground) ginger 
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground allspice
1 cup (6.5 oz) granulated white sugar
8 Tbs (1 stick) unsalted butter, browned and cooled
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 F. Grease the loaf pan with butter, line the bottom with parchment paper, and grease the parchment paper. Dust with all purpose flour.

Line a baking sheet with 3 layers of paper towels. Spread the pumpkin (fresh and baked), or canned) on the paper towels, and lay another 3 layers on top. Press gently and evenly all around until the paper towels are saturated. Peel off top towels, and transfer pumpkin to medium bowl, and toss the towels.

Put dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large bowl and whisk to combine. Put wet ingredients (pumpkin, sugar, browned butter, eggs, and vanilla) in bowl and whisk until smooth. Add wet ingredients to dry ingredients, and fold together with spatula until just combined. Transfer to greased loaf pan and bake until the top is brown and a toothpick comes out clean, around 55 minutes. Cool in pan on rack for 10 minutes, remove from pan, and cool on rack

Top ten things about having cancer

10. You don't have much need for buying lottery tickets any more.

9. You always have a simple and effective method of turning away door-to-door salesmen. Without lying.

8. You make more of your time. Sailing versus obligations = sailing wins, every time.

7. You can eat dessert first, guilt-free. And still lose weight.

6. You always win the “You think you’ve had a crap day…” argument.

5. If you need to get out of a situation, you can always run to the bathroom.

4. You can always blame the tumor when you forget someone’s name. 

3. When you go to a party, you know you’ve got the best drugs there. 

2. Going to the hospital in NYC always means an EXCELLENT lunch afterwards!

1. You’re one of the few people who can make jokes about having cancer without being called an insensitive jerk.