Only a few days into September and I was frantically trying to buy all of the canned pumpkin purée to test all the recipes with pumpkin. I was so looking forward to baking all things pumpkin: bread, muffins, cookies, cakes, cupcakes. I am obsessed and I don't care who knows it! It has a very subtle flavor, but packs a ridiculous amount of nutrition. The seeds of a pumpkin are particularly healthy, loaded with zinc, manganese, iron, vitamin K, copper, and more. Pumpkin is essentially one of the best foods out there, no wonder my entire Instagram feed is filled with gorgeous orange food photos. Needless to say, I had to make a pumpkin bread, because it's the season and pumpkin bread is quite delicious.
Pumpkin bread can be made a whole slew of different ways: paleo, dairy free, vegan, protein-packed, with chocolate chips, nuts, toasted pumpkin seeds on top. The combinations for pumpkin bread are truly endless, and they're all so tasty. What I love about making pumpkin bread is that it all bakes in just one pan: a loaf pan. It pops right out of the pan when cooled, easily sliced, and a perfect treat for breakfast, brunch, a snack, or dessert with a little ice cream. This pumpkin bread would be great made into bars with a streusel on top (my next move for suuuure), in or can be poured into a muffin tin to bake up gorgeous breakfast muffins. I'll leave that up to you, but for now, this pumpkin bread is perfect the way it is.
I promise once you make this pumpkin bread once you won't stop making it. I have another version coming soon that incorporates chocolate chunk pieces and is a paleo-friendly version. Stay tuned, and if you're subscribed you will be the first to know when it comes on here! I hope you enjoy making this delicious pumpkin bread as much as I do, because it's just so darn good!
It wouldn't be Fall without making a pumpkin bread. This version of pumpkin bread features all of the typical ingredients, and packs one hell of a flavor! This will be your go to recipe each and every time. I guarantee it :)
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