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Jordan's Chocolate Pumpkin Bread with Cardamom Pepita Streusel
Recipe by: Jordan Smith
Growing up in Alabama, it was far more likely to have a sweet potato pie on the table around the holidays than to have one made of pumpkin. I didn’t really understand how popular pumpkin pie or pumpkin spice was until I moved to the Midwest for grad school. It seemed like pumpkins were everywhere. You could find them in pies, cupcakes, even ice cream.
It took awhile for me to come around to the idea of pumpkin being so ubiquitous but it was a little easier when I came to understand that it’s really just a great vehicle for warm spices. Cinnamon, ginger, and cardamom pull out some of the earthy and sweet notes in cooked pumpkin. Though this recipe may convert you to team pumpkin, it’s also great and a little nostalgic for me to make it with canned sweet potato purée.
Serve thick slices of this bread with whipped cream, yogurt, or my favorite method of breaking a slice into pieces in a bowl with a splash of milk.