Scary Good
Better pumpkin bread
At Halloween, I serve salad. It’s a simple recipe: Slice open one bag of each type of bite-size candy bars. Empty into a very large bowl. Toss.
The dish meets the criteria of the holiday: candy and (if you count the wrappers) costumes. Short, however, on pumpkin.
For that, there’s pumpkin bread. I’d been following the same recipe since I learned to sound out the words in The Joy of Cooking. Time for an update.
This year, I got on it. Let’s skip to the good part: swirl, that gritty rubble of chocolate, cinnamon, and toasted pumpkin seeds that cavorts through the ginger-spiced loaf.
The recipe is fresh enough to count as new, familiar enough to count as tradition. And it fills in any nutritional gaps left by Halloween Salad.
