Spiced Pumpkin Bread

I could have waited until the official launch of the fall pumpkin spice season to share the recipe for this Spiced Pumpkin Bread with you. But I think it's a bit unfair to pigeonhole a moist, deeply fragrant Spiced Pumpkin Bread into a season or two. Nor do I think this scrumptious recipe should be held hostage by whoever it is that decides when pumpkin spice season should begin. And it seems I may not be alone in some of my thinking. Starbucks sells slices of their pumpkin loaf year-round. Canned pumpkin is available in the grocery stores year-round. Which, in my world, endorses the idea of putting pumpkin bread baking into the twelve months of the year category. With fall decorations and clothing already on the shelves and racks in the stores, it seems the seasonal boundaries some of us grew up no longer exist. So now we are all free to bake and savor Spiced Pumpkin Bread whenever our hearts and palates desire it! Even if that's on a humid 90+ degree day in July.

With four recipes for Pumpkin Bread already on the blog, why would I possibly think adding a fifth one makes any sense at all? The short answer is I think it makes perfect sense. The longer answer is I truly believe there is a better version of most things. We may be sentimentally attached to certain recipes (e.g, they were childhood favorites, they were firsts), however, that loyalty is often tested when we discover a variation that actually tastes better. After tasting this Spiced Pumpkin Bread, my faithfulness to all of the other pumpkin bread recipes on the blog was seriously challenged. Although I am still a bit attached to the Streusel Pumpkin Bread recipe I shared almost two years ago. But if I was forced to choose between that one and this one, well I would have to go with the recipe for this one. Because it would be the one I genuinely believe would win the throw-down, a county or state fair blue ribbon, and/or the heart one you are in pursuit of. Yes, this Spiced Pumpkin Bread is that good.

Like most "quick" breads, the dry and wet ingredients are mixed separately and then gently combined. This recipe follows that same rule. However, one thing I learned over the years is the importance of lightly beating the eggs before adding them with or to the other wet ingredients. The reasons for this are that it helps to ensure the yolks and whites are evenly mixed and it helps to incorporate some air in the batter. And that air contributes a slightly fluffier result.

The batter for this Spiced Pumpkin Bread is on the thick side. To achieve the most optimal flavor and texture, always let your "quick" bread batter rest for a short period of time. Not only does it allow the gluten to relax (which helps to create a tender crumb), it allows the flour to fully hydrate into the batter (which results in more even cooking). At a minimum I let my batter rest for 5 minutes, but more often than not my resting time is closer to 10 minutes.

I strongly believe "quick" breads are best made in metal pans. In other words, never ever use a glass pan to make a "quick" bread. And speaking of pans, I have come to love using a Pullman style baking pan when it comes to making quick breads. The finished bread as well as the slices have a gorgeous 'bought from the bakery' look to them. (See notes about the Pullman pan).

And you know how that crack down the center of the loaf makes the finished bread look even more beautiful? Well, that crack doesn't happen by luck or by accident. It happens when you coat a knife with oil (canola or vegetable) and score a line down the center of the batter. Use that "trick" when making any of your other quick breads (e.g., banana, cranberry, etc). I promise you and everyone else will be swooning over all of your baked breads!

In a preheated 325 degrees (F) oven the baking time for this Spiced Pumpkin Bread ranges from 90 to 100 minutes. The bread is done when a wooden skewer inserted into the center of the bread come out clean.

This Spiced Pumpkin Bread is moist, tender, deeply spiced, plush, and even has an irresistibly delicious sugary, crunchy top. It's everything a great pumpkin bread should be. And it's why you need not wait to make it until someone in social media tells you it's pumpkin spice season. Because we all know Spiced Pumpkin Bread isn't a seasonal bread!

Recipe

Spiced Pumpkin Bread

Serves 8-10

Ingredients

2 1/2 cups (314g) all-purpose flour

2 teaspoons (10g) baking powder

2 teaspoons (6g) Kosher salt

5 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon allspice

15 ounce (425g) can of pumpkin

1 cup (200g) granulated sugar

1/2 cup (105g) dark brown sugar

2/3 cup canola or vegetable oil

2 large eggs, lightly beaten

2 teaspoons vanilla

2-3 Tablespoons sparkling sugar

Directions

1. Preheat oven to 325 degrees (F). Line an 8"x4" or 8.5"x4.5" or 9"x4" metal baking pan with parchment paper. Lightly butter sides of pan (if exposed) and bottom of the pan.

2. In a large bowl, mix together the flour, baking powder, Kosher salt, cinnamon, nutmeg, ginger, cloves, and allspice. Blend well. Set aside.

3. In a medium sized bowl, first add in the lightly beaten eggs. Then add in the granulated sugar, dark brown sugar and vanilla. Whisk to blend.

4. Add in the oil to the egg mixture. Whisk to blend. Add in the pumpkin. Whisk to blend.

5. Add the wet ingredients to the dry ingredients. Using a spatula fold until well blended.

6. Spoon the batter in the pan. Let rest for 5-10 minutes.

7. Take a sharp knife, dip in some canola or vegetable oil. Score a line down the center of the batter, leaving a 1" border on each end. Score one more time (going in at least 1 1/2" into the batter.)

8. Generously sprinkle with sparkling sugar.

9. Place the baking pan on a baking sheet. Bake the Spiced Pumpkin Bread for 90-100 minutes or until a wooden skewer inserted into the center comes out clean. Note: Rotate the baking sheet halfway through the baking process.

10. Remove baked pumpkin bread from the oven. Let cool in pan 10-15 minutes. Carefully remove from pan and place on a wire rack to cool completely.

11. Cut into thick 3/4"-1" slices.

12. Store any leftovers (covered) in the refrigerator for 3-4 days (if it lasts that long).

Notes: (1) I use a Pullman Loaf Pan (like this one) to bake quick breads. I love the flat edges and depth of the pan. You can find these pans on Amazon or at your favorite cooking store. (2) This would be a great bread to bring as a hostess gift, as part of a food package to a family member or friend, to a book club, to serve at a weekend gathering.....the list of reasons to make this Pumpkin Spice Bread are almost endless.

Mystic Seaport Museum, Mystic, CT, May 2025

Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)

Lemon Yogurt Loaf w/ Lemon Icing

At an outdoor concert to celebrate a friend's birthday, we had an eclectic mix of nibbles. From a charcuterie board, to pistachio shortbread cookies, to a lemon yogurt loaf, we enjoyed one another's company and the music while feasting upon our concert picnic fare. While I had would have never thought pairing a lemon yogurt loaf with a charcuterie board would work, it was actually a brilliantly delicious pairing. So rather than pigeonhole a Lemon Yogurt Loaf into the categories of breakfast, a midday snack, a high-tea option, or an afternoon dessert, it now has almost an infinite number of serving possibilities. Evening concert fare being just one of them.

This Lemon Yogurt Loaf with Lemon Icing is proof that a seemingly plain, simple loaf cake can surprisingly be an impressive, craveable one. Especially if you are a lover of all things lemony. This loaf is lemony, dense, and moist. It's more spongy and moister than a poundcake, however, it still might give you pound cake vibes. Note: If you are looking to make a Lemon Pound Cake, I would highly recommend you using this Classic Pound Cake recipe.

For the most part you will probably have all of the ingredients on hand to make this loaf. With the possible exception of plain, whole milk yogurt. If you generally buy low-fat or fat-free yogurt, you will want to make a trip to the store to buy some plain whole milk yogurt when you make this. The whole milk yogurt adds moisture, richness and a subtle tanginess to the baked loaf. In addition, it helps to create a more tender crumb. A low-fat yogurt may have less calories, but it will also result in a less rich flavor and will affect the rise on the loaf. 

There may be nothing more refreshing on a hot day than something lemony. And this Lemon Yogurt Loaf with Lemon Icing just might be what satisfies your lemon flavor cravings. It can be served simply as a thick slice or you could gussy it up by serving it with either some lemon curd (because there is no such thing as too much lemon for a lemon lover) or you can turn it into a shortcake like presentation by topping a thick slice with some freshly whipped cream and fresh strawberries.

Recipe
Lemon Yogurt Loaf w/ Lemon Icing

Makes one 8" x 4" Loaf. Serves up to 10 people.

Ingredients

Loaf

1 1/2 cups (195g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (240g) plain, whole milk yogurt (e.g., Chobani)

3 large eggs

1 Tablespoon and 1 teaspoon of lemon paste (or lemon extract)

1 cup (200g) granulated sugar

Zest from 3 lemons

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

Icing

1 cup (120g) confectionary sugar

2-3 Tablespoons freshly squeezed lemon juice

1 teaspoon honey

Directions

Loaf

1. Preheat oven to 350 degrees (F). Line an 8"x4" metal baking pan with parchment paper. Butter any exposed parts of the pan. Set aside. Note: If you don't have an 8"x4" baking pan, you can use an 8 1/2" x 4 1/2" baking pan. 

2. In a medium sized bowl, mix together the sugar and lemon zest. Set aside.

3. In another medium sized bowl, whisk together the flour, baking powder and Kosher salt. Set aside.

4. In a large bowl, mix together the eggs, yogurt, lemon juice and lemon extract or paste until blended.

5. Add in the sugar and lemon zest mixture. Whisk until well blended.

6. Add in the dry ingredients. Whisk thoroughly and until the mixture slightly thickens.

7. Pour mixture into the prepared baking pan. Using a butter knife, draw a line down the center of the loaf (insert the knife at least 2 inches into the loaf). 

8. Place the loaf pan on a baking sheet and insert into the oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

9. Remove the cooled loaf from the pan when ready to pour on the icing.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar, at least 2 Tablespoons of lemon juice and the honey until smooth and having a spreadable/pourable consistency. If the icing is too thick, add the additional 1 Tablespoon of lemon juice.

2. Pour the icing over the cooled loaf. Note: If the loaf is too warm, the icing will melt into it.

3. Allow the icing to set. Then place the loaf on a platter. Cut into thick slices and serve. Serve at room temperature or chilled (I like it served chilled). The loaf will stay fresh at room temperature (covered) for several days or longer if stored covered in the refrigerator.

4. Optional serving ideas: Serve with a bowl of lemon curd or serve with freshly whipped cream and strawberries.

Notes: (1) You will need 4 lemons to make this loaf. (2) If you like a really thick icing on your loaf, double the icing ingredients. After pouring on half of the glaze, let it set up slightly before pouring on the remaining icing. If you pour it all on at once, it will drip down the sides of the cake and you won't get the thickness you desire. (3) Instead of finishing the loaf with the lemon icing, you can finish with a lemon glaze. To make the glaze you will need 1/3 cup (67g) of granulated sugar and 1/3 cup lemon juice. Cook the sugar and lemon juice in a small saucepan until the sugar dissolves and the mixture is clear. Allow the loaf to cool approximately 10 minutes before pouring the glaze over the top of the loaf. Allow it to soak in. If the glaze isn't absorbing well, use a skewer to make holes in the top of the cake. When cake has cooled, you can dust with confectionary sugar.

Little Compton, Rhode Island at Sunset (May 2025)

Deep Dish Rhubarb Pie

After reading Geraldine Brooks book "Memorial Days", I decided taking a trip to one of my happy places was what my grief fatigued self needed. Being near the ocean and in a beautiful familiar setting was the best way I knew how to give myself a chance to just breathe, to put all of the things I had been worrying about on a temporary pause. While this trip got off to a shaky start (a missed connecting flight and lost luggage) I arrived at my friend Sheila's cottage shortly before midnight to find a bouquet of fresh flowers, a refrigerator filled with my favorite foods, fresh eggs on the counter, two bottles of wine, and a piece of homemade rhubarb pie. I never felt so loved. As much as I wanted to immediately dive into the pie, I showed some restraint. I only waited a day. This wasn't the first piece of rhubarb pie from Sheila. Somehow I had forgotten Sheila had first given me her Rhubarb Pie recipe more than nine years ago. Which is why I asked her for it (again). It wasn't until I got home that I discovered she had made some changes to her original recipe (or the recipe I actually shared on the blog way back in 2016). The most significant changes were in the amounts of rhubarb and nutmeg.

When she told me she used a tablespoon of nutmeg in the pie, I thought I heard her wrong. I must have asked her several times to tell me again how much nutmeg she used. Because while my taste buds detected the flavor of nutmeg, that amount of spice didn't overpower the flavor of the pie. It actually enhanced it. Which could have been due to the fact that the amount of rhubarb in the pie had increased rather considerably. Instead of using six cups of rhubarb, the pie was now made with a very generous eight cups. 

The best way for me to describe how much rhubarb you should use in this pie without having to measure or weigh it is to say it should look piled high in the deep dish pie plate. The second best way is to tell you it takes about 10 large stalks of rhubarb cut up into 1/2 inch pieces to get that generous 8 cups. Sheila's strategy of making sure you have enough rhubarb is to put the cut-up rhubarb in the pie plate before it's lined with the bottom pie crust or mixed with the sugar, eggs, flour, nutmeg and pinch of salt. If it's mounded high above the rim of the pie plate, you have enough rhubarb. It's a rather brilliant strategy.

When I got home to make this pie, I used premade pie crusts (Sheila does too!). I discovered that the pre-rolled pie crusts made by Whole Foods (their 365 brand) are by far the BEST non-homemade pie crusts I have ever tasted. Sold in the frozen food section, these pie crusts are far superior in taste, texture, and size to the Pillsbury refrigerated pie crusts I have been using for years. However, if you are masterful at making your own pie crusts, then that is what you should use. Although those premade pie crusts from Whole Foods are really, really good.

I know rhubarb season is coming to an end soon in most parts of the country. So, if by chance you come across some at your local Farmer's Market or in the grocery store (do not buy pre-cut rhubarb), then make this pie now! And then make it again more than once next year. It's destined to become one of your favorite pies! And I am willing to bet it will make converts out of those who have been rather ambivalent or even dismissive of rhubarb pies. From this point forward I will always think of love when I think of rhubarb pie. Because if love had a flavor it would be this rhubarb pie.

Recipe

Deep Dish Rhubarb Pie

Ingredients
Dough (Recipe for the All-Butter Pie Crust adapted from Yossy Arefi's Sweeter off the Vine: Fruit Desserts for Every Season cookbook)
2 2/3 cups all-purpose flour
1 teaspoon kosher salt
10 Tablespoons unsalted butter
8 Tablespoons ice cold water
1 Tablespoon apple cider vinegar

OR two premade pie crusts! Note: In lieu of making a homemade pie crust, recommend using a thawed boxed Whole Foods Pre-Rolled (365 Brand) Pie Crusts (found in the freezer section) or Pillsbury pie crusts found in the refrigerator section of most grocery stores. Highly, highly recommend using the Whole Foods Pie Crusts.

Pie
1 1/2 cups (300g) granulated sugar
3 Tablespoons (27g) all-purpose flour (or could use quick cooking tapioca)
2-3 teaspoons nutmeg (Sheila uses 3 teaspoons, I used a generous 2 teaspoons)
3 large eggs, lightly beaten
8 generous cups (960g) of rhubarb, cut into 1/2 inch pieces (from approximately 10 large stalks of rhubarb)

Pinch of Kosher salt
2 Tablespoons unsalted butter, cubed
Egg wash (One tablespoon of water mixed with the remaining filling adhering to the mixing bowl)
Sparkling Sugar for finishing, optional
Vanilla Ice Cream for serving

Directions
Homemade Dough
1. In a food processor, add flour and salt. Pulse several times to blend.
2. Add butter and process until coarse crumbs form, approximately 10-15 seconds.
3. Mix together ice cold water and apple cider vinegar.
4. With food processor running, slow add water/vinegar mixture in a steady stream through the feed tube. Pulse until the dough holds together. If still too crumbly, add an additional tablespoon of ice water. Dough should not be wet or sticky. Test finished dough by squeezing a small amount of dough together to see if it holds shape.
5. Divide dough in half. Shape into a disk and wrap dough in plastic wrap. Chill for at least 2 hours or overnight.
6. Roll out dough on a lightly floured surface.

Pie
1. Preheat oven to 450 degrees (F).

2. Mix together the eggs, sugar, flour, Kosher salt and nutmeg. Mix in the rhubarb.

3. Line a 9 inch deep dish pie pan with a sheet of dough. Add filling. Top filling with the 2 Tablespoons of butter. 
4. Use remaining dough to make a lattice top for the pie. Using a fork, crimp edge of pie to seal or use your fingers to create a finished edge.
5. Brush pie crust with egg wash. Sprinkle with sparkling sugar (optional). Note: To make the egg wash mix 1 Tablespoon of water with the juices left from the rhubarb mixture. Brush on the egg wash with a pastry brush.
6. Place the pie dish on a sheet pan and bake for 15 minutes at 450 degrees (F).
7. Reduce oven temperature to 350 degrees (F) and continue baking for 60-70 minutes or until juices appear thickened and rhubarb is tender. If crust is getting too browned cover with aluminum foil. Remove from oven. Allow to cool several hours before serving. Note: As pie cools to room temperature, the filling will further thicken.
8. Serve at room temperature with vanilla ice cream. (Leftover Rhubarb Pie can be covered and stored in the refrigerator. Warm cut slices in the microwave before serving or eat chilled.)

Notes: (1) You can find the link to Sheila's (first) Rhubarb Pie recipe here. (2) I let the frozen pie crusts thaw in the refrigerator overnight. (3) Use a ceramic deep pie dish for the best results. Emile Henry and Farmhouse Kitchen both made great pie dishes. (4) One cup of rhubarb weighs 120g.

Warren's Point Beach, Little Compton, RI (May 2025)

Streusel Topped Banana Bread

It has been slightly more than five months since I have posted a recipe. And quite honestly, I wasn't sure if I would ever share another recipe here again as so much has changed in my life. The most significant change has been the unexpected passing of my husband, my life partner, and my favorite taste tester. For those of you who have experienced grief, you know all too well how much physical, emotional and spiritual fatigue impacts every part of your being. Things that once brought you joy become ones that feel taxing to your energy levels. Needless to say, in dealing with all the life changes in this new normal, the idea of creating a new blog post had seemed overwhelming. And I couldn't seem to muster the energy needed. But over the weekend, I had an epiphany. While loss brings change, it also brings new perspectives. By looking at the blog differently than I had in the past, I think I discovered I may have the energy to return to one of the places that used to bring me joy. So just as I am not the same person I was five months ago, going forward saltedsugaredspiced.com will not be the same either. There will be less photos and less words (I can hear you applauding!) along with less posts, but there will still be great recipes. Sometimes I will share a brand-new recipe or sometimes it will be a recipe completely updated and reworked. This Streusel Topped Banana Bread is one of those updated, reworked recipes. 

Five years ago I shared a recipe for a Banana Bread with Streusel Topping. Ever since then, it has been my go-to banana bread recipe. It's the one I strongly encouraged everyone to make. But after making it with a friend last week, I decided the streusel topping didn't have the 'wow' factor I thought it should have. So, I decided to make a change to it. The kind of change that would completely transform the look, texture, and taste of the Banana Bread. I will cut to the chase and tell you that this streusel topping gives the banana bread that 'tastes like something you would spend oodles of money on at a high end bakery 'wow' factor'. The sweetness and crunch the streusel topping added to the banana bread completely transformed it. 

In addition to completely revamping the streusel topping, there were some subtle changes made to the banana bread portion of the recipe itself. Slightly rounding the baking powder and baking soda, adding a pinch of nutmeg (optional, but good), slightly reducing the amount of mashed ripe bananas, lightly beating the eggs before mixing in, and using an organic, stone milled all-purpose flour from Janie's Mill. Like all stone-milled flours, it's color is a light beige rather than a pure white. Which means your quick breads and/or cookies will have a slightly darker color. Personally, I think this flour is a game changer in this Banana Bread, but using a high quality unbleached flour (like King Arthur) will still give you an amazing, impressive loaf! I will try to temper being overly dramatic, but this Streusel Topped Banana Bread is an absolute blue-ribbon, throwdown winner! 

Recipe
Banana Bread w/ Streusel Topping 
Makes one 9" x 5" loaf. Enough to share, but recommend you making 2 loaves. One for you and one to share with others.

Ingredients
Streusel Topping
1 1/4 cups (162g) all-purpose flour (i.e. King Arthur All-Purpose Unbleached Flour)
1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 2 Tablespoons of sparkling sugar to finish.

Banana Bread
1 1/2 cups (202 g) all-purpose flour (see notes)
1/4 teaspoon baking powder, very slightly rounded
3/4 teaspoon baking soda, very slightly rounded
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon

Pinch of nutmeg (optional)
1 cup (205g) granulated sugar
4 medium sized very ripe bananas (365-375g), mashed (recommend weighing your bananas)
2 large eggs, room temperature, lightly blended
1 1/2 teaspoons good quality vanilla
1/3 cup (85g) sour cream (or creme fraiche or whole plain yogurt)
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 1 cup of miniature chocolate chips

Directions
Streusel Topping
1. In a medium sized bowl mix together the flour, brown sugar, granulated sugar, cinnamon, kosher salt, and melted unsalted butter. Mash with a fork until the mixture is well blended and crumbly. It's okay to use your fingers too. Set the bowl in the refrigerator while you assemble the banana bread.

Banana Bread
1. Preheat the oven to 350 degrees (F). Line a 9" x 5" metal baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, cinnamon and nutmeg (if using).
3. In a medium sized bowl, whisk together the melted butter, eggs, sour cream, and vanilla until the mixture is smooth and creamy (approximately 1-2 minutes). Then stir in the mashed bananas, mixing until they are fully incorporated.
4. Add the banana mixture to the flour mixture. Use a wooden spoon or spatula to mix them together. Do not over mix, but do not leave any streaks of flour. (Note: If adding chocolate chips to the bread, stir them in now.)
5. Scrape the bread mixture into the prepared pan.
6. Sprinkle on the streusel topping. Use all of it! Don't let any of that goodness go to waste. Spinkling on the sparking sugar (optional). Let the bread rest for 10 minutes before putting into the oven.
7. Set the baking pan on a baking sheet and place in the oven. Bake for 75 to 80 minutes rotating the tray midway through the baking process. The banana bread is done when an inserted skewer comes out clean.
8. Remove the pan from the oven and let the bread rest for 10-15 minutes. Remove from pan and let cool on a wire rack.
9. When cooled, cut into thick 1" slices, pour yourself some coffee or make some tea and sit back and just breathe. Eat slowly to get the full calming effect this moist, delicious banana bread will have on your spirit.
10. Keep any leftover bread tightly covered. I sometimes like to store my banana bread in the refrigerator and reheat slices in the microwave so it tastes like it just came out of the oven. Or sometimes I even like to toast it.

Notes: (1) I used Janie's Mill All-Purpose Flour for the bread portion of the recipe, not the streusel portion. This flour is available online or at some stores. As an alternative use King Arthur Unbleached All-Purpose Flour. (2) This is a slightly adapted recipe of the Cinnamon Streusel Banana Bread from Now, Forager. (3) Definitely use a 9" x 5" metal baking pan. To determine the size of the pan, measure the bottom side of the pan rather than measuring the top of the pan.