Pumpkin rules this time of the year. From cooking to decorating, pumpkins find their way into my home. While I enjoy experimenting with new recipes, I do tend to rely on old favorites to get me through the autumn season. And one of my favorite pumpkin recipes is Pumpkin Bread. I’ve been making this recipe for about twenty years and it’s never failed me and it’s incredibly easy. It has the right amount of pumpkin flavor, a good balance of spices that don’t overwhelm and it freezes well (that is if I don’t eat all of it before I get out the plastic wrap).
Get out your measuring cups and spoons, two bowls and you’re on your way to baking up a moist bread flavored with the best of autumn – pumpkin, cinnamon and nutmeg. Combine all the ingredients and you get a bowl of pumpkin goodness.
Divide into three loaf pans. (You can do two large pans if you’d like. Since I gift many loaves I prefer to get the most yield out of each batch.)
Bake and then let cool.
The best part is next. Slice, serve and eat!
One of my little pumpkins hanged out in the family room while I spent the afternoon baking.
After a day of baking nine loaves my house smelled amazing. It was awesome to come inside from out in the chilled autumn air. The greeting of cinnamon, nutmeg, pumpkin had me smiling and going for a knife. But while I was outside I snapped a couple of pictures.
An autumn afternoon.
Stella (a turkey that just appeared one day in my yard) and her baby.
I hope you enjoy the recipe. Don’t see the recipe? Click here and scroll down.