Pumpkin loaf from The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College by The Culinary Institute of America

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodishlove on March 20, 2026

    This quick bread uses a creaming method like a cake and results in a very light airy and tender bread. In my case it was too tender and tended to fall apart when slicing or serving. The recipe called for an additional two minutes of stirring after the batter was all incorporated, and my suspicion is that I did this on too slow of a speed. Maybe a higher speed would have given more gluten to hold it together a bit more. Overall a very interesting recipe that could teach me about how technique affects texture. Although they did not say why the steps are as they are, so it will require some study. the recipe is in cups and spoons not grams so I used the 120g per cup of flour conversion and went with 227g of butter per cup. They don't specify the type of salt or butter anywhere that I noticed, so I went with diamond crystal kosher and salted butter and it came out appropriately salted to my taste, but the recipe probably intended on table salt and unsalted butter since I had to be careful to not let the salt be retained in the sieve when sifting the dry ingredients (it just needed to be scraped through with a metal spoon).

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