Pumpkin Bread is one of the very first things I learned how to make. The idea of it is so simple: mix a can of pumpkin with some sugar and some eggs, add some flour, lots of spices (I went heavy on the nutmeg, the cinnamon, the cloves), and pour into a greased loaf pan. An hour later your apartment smells like the greatest seasonal candle ever invented, only better than a candle because you can eat it. No wonder I made pumpkin bread so often. Now that I’m a mature statesman of gastronomy (ahem) I thought I would elevate my pumpkin bread game by changing one of the components in a major way; a way that contains a major secret.