Pumpkin Craisin Bread

For Halloween, I'd carved a pumpkin (but if my friend asks, I deny it since I left his mug on the pumpkin on his doorstep.) which of course resulted in leftover innards. Best not to let it go to waste. Pumpkin pie? Eh...Oh! I have an Alton Brown recipe for a pumpkin bread that uses fresh pumpkin. Hooray!

Aside from the extra step of raw pumpkin (versus out of a can), it wasn't difficult to make. Alas, I was not wowed by this pumpkin bread. It was just ok though nice and moist. Ok, I confess I found it downright boring. It could have been zucchini bread for all I knew. There was no taste of pumpkin just as there is no taste of zucchini in zucchini bread. Something go wrong? Well, it's possible that in using a carving pumpkin rather than a cooking pumpkin such as say a cinderella (I think?) or sugar pumkin resulted in subpar taste. Also, I didn't add the pumpkin seeds (in too much of a rush to toast them first) and added craisins instead for the hell of it. Though I doubt the omission/substitution played a significant role. Aside from the lack of pumpkin flavour, I found the spice content to underwhelming. Cinnamon was the only spice called for, but I could have gone for a more complex spice mixture for the oomph such as maybe throwing in some ginger for starters. Heck, gingerbread spicing would have been great but I go for that type of stuff.

Oh well. At least it looked nice with its split crest when it emerged from the oven. =)