I never knew the delicious flavors of pumpkin bread until I was grown. My family didn’t have pumpkin pies for holidays or pumpkin breads in the fall. Once I knew what I had been missing out on it was game on. Now every year I anxiously await the pumpkin spice lattes and I never miss an opportunity to fill the house with the awesome scent of a loaf of freshly baked pumpkin bread.
Every time that I bake this bread, I think to myself that I’m making up for lost time in the realm of all things pumpkin. That’s what helps me to fill okay about eating carbs. Honestly that’s a joke there’s no shame in my game. Long live carbs and this pumpkin bread recipe.
Preheat oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with cooking spray (I used a glass loaf pan). Mix the dry ingredients together in one bowl and the wet ingredients together in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients. Do not over mix. Pour the batter into the loaf pan and bake for 30 minutes then rotate the pan half way to ensure even baking. Bake for 30 more minutes or until the center is set and the bread is baked. Remove the pumpkin bread from the oven and allow to cool before removing it from the pan. This bread isn’t super sweet so add more sugar to the bread if you would like, or after baking add a glaze or cream cheese frosting to the top.
All ovens bake differently check your bread at the 50 minute mark. My bread took an hour. If the loaf starts to brown too much place a piece of foil over it.
