NYT Cooking: This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
{"Image ImageDescription": "NYT/RICHMOND, CA-- 11/12/2015-- Cooking Recipes with Alanna and Sarah. .  . .    .   . .  .  ..  ... .. . . .    IN THIS PHOTO:  Pumpkin Bread Strussel.  CREDIT: JIM WILSON/THE NEW YORK TIMES  30180955A                               NYTCREDIT: Jim Wilson/The New York Times", "Image DateTime": "2015:11:13 17:54:53", "Image Artist": "JIM WILSON", "Image Copyright": "COPYRIGHT THE NEW YORK TIMES--NO PUBLICATION WITHOUT WRITTEN PER"}