Some recipes are an essential part of acknowledging the change of seasons for me and Double Almond Pumpkin Bread is definitely one of them for me. For passionate pumpkin lovers, there’s no such thing as too many pumpkin bread recipes and I’ve tried a lot of great ones of the years both in my kitchen, that friends have made and shared, and at coffee shops all over. And I frequently like them. But for me, Double Almond Pumpkin Bread, which my mother made in the fall, with its almonds and almond extract is my favorite; perhaps because it’s quite unique. The orange and almond extracts fill out the pumpkiny flavor and make it more complex. But all of this flavor comes at quite the price. Beware! Double Almond Pumpkin Bread is really a delicious coffee cake calorically. It’s definitely dessert. That said, the recipe is quite flexible and you should feel free to reduce the butter and sugar drastically (I cut butter down to ½ cup and leave out the granulated sugar altogether and then remove 2 tablespoons of flour as well) and it still tastes great, but I’ll give you the recipe as I learned it. I also tend to … Continue reading →