Pumpkin spice season has arrived, and just as there are many ways to use Persian Rose seasoning, there are many ways to spice pumpkin bread for fall comfort.
This loaf gives traditional pumpkin bread a Middle Eastern-inspired twist, trading familiar pumpkin pie spice and pecans for Persian Rose and salted pistachios. The result is moist, comforting, fragrant, and topped with the salty crunch of pistachios.
Why Persian Rose Works for Pumpkin Pistachio Bread
Persian Rose is our salt-free Persian-inspired spice blend, inspired by advieh, a Persian all-purpose seasoning. The blend is lovely for stews, rice, yogurt, vegetables, and lamb—but it also has a natural place in sweet treats like this pumpkin pistachio bread.
In this bread:
- Cinnamon and nutmeg give the loaf familiar autumn warmth.
- Cardamom adds an aromatic, slightly citrusy lift.
- Dried rose petals and buds provide a subtle floral note.
- Dried pomegranate lends a subtle tart-fruity note.
- Coriander adds gentle complexity in the background.
A Freezer Full of Pumpkin for Pumpkin Pistachio Bread
I grew up thinking I disliked pumpkin, but when my children were young, I thought it wasteful to throw away a big jack-o’-lantern after Halloween. So, I started cooking them and discovered I disliked canned pumpkin, not pumpkin itself.
I had them draw faces on the pumpkins in marker, then carve them the night before Halloween so they would still be fresh enough to cook afterward. In Montana, leaving them outdoors overnight kept them plenty cold.
Food-safety note: Only cook pumpkins that are clean, firm, and free of mold or soft spots. Cook a carved pumpkin promptly—ideally the same day—and refrigerate it if it will not be cooked right away. Do not use a pumpkin that has sat carved outdoors for days.
Now, without kids at home, I still buy pumpkins for fall décor and then cook them before Thanksgiving. I clean out and save the seeds for seasoning and roasting. Then, I
- First, clean and halve the pumpkin or cut it in pieces to fit on a baking sheet.
- Next, roast it in the oven until soft.
- Then, scrape the flesh off the skin and purée it in the blender.
- Finally, freeze it in 1-cup or 2-cup portions.
Before using the purée for baking, place it in a strainer set over a bowl and let the liquid drain off.
We recently cleaned out the freezer and found plenty of those bags waiting to be used. Some of it was intended to be fed to the dog, but that didn’t happen. Therefore, it is time to use the purée before this year’s pumpkins need to be cooked.
This pumpkin pistachio bread barely made a dent in our supply, but it was a delicious start that will be repeated.
Frequently Asked Questions
Q. Do I have to use Persian Rose?
A. No. Use pumpkin pie spice and swap the pistachios for pecans or pepitas if you prefer. However, Persian Rose is what makes this version different. It brings cardamom, rose, pomegranate, and coriander to the familiar warm-spice combination, while salted pistachios give it the “crunchies” my husband said he especially liked.
Q. Can I use canned pumpkin?
A. Yes. Of course, homemade pumpkin purée is wonderful and uses what might otherwise be wasted, but canned pumpkin purée works, too. Just be sure to use plain pumpkin purée, not pumpkin pie filling.
Q. Can I use unsalted pistachios?
A. Yes. Unsalted pistachios will work. However, the salt is part of the appeal. It balances the sweetness of the loaf and brings out the pistachios’ rich, toasted flavor.
