With Autumn completely and finally here, the spicy scent of pumpkin bread baking in the oven just seems perfect.
Here is my favorite pumpkin bread recipe. I have tried many over the years but find this one to be moist, yet not mushy in the middle of the loaf. This is an old recipe as you can tell from the ingredients. I’m sure there would be a way to make it healthier…perhaps by using whole wheat flour and substituting something for the sugar and oil. My feelings are that I only make this in the fall, maybe once or twice. So if it’s not all that good for me I don’t worry about it!
This recipe made 8 mini loaves and 4 small loaves. Once the bread is out of the pans, I let it cool just a bit. I wrap each loaf in plastic wrap while still warm. This locks in a little of the steam. Even after sitting in the freezer the loaves taste fresh and oh so moist. With all these loaves it’s perfect for sharing with neighbors or family.
Nothing says fall like a good pumpkin recipe.
If you try this make sure and let me know!
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