The Santa Ana winds are back and that means it's officially Fall/Winter here in Los Angeles, which also means it's time for pumpkin! I love pumpkin, but it feels wrong to eat it at any other time. This recipe for spiced pumpkin bread is reallyyyyyy good. It makes two small loaves, but of course because I'm impatient I crammed it into one loaf pan making for a really big loaf. I had to cut the top off when it started getting a wee bit burnt while the inside was still mush. Good thing Ilya likes crusty/burnt bread. Although this isn't bread, it's just a big frosting-less cake.
The before: the pan overfilleth with pumpkin bread. Do not do this unless you want to cut the top crust off and have burnt edges.
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