What’s fall without pumpkin bread? Seriously – if you don’t like pumpkin, sorry, but what is wrong with you? If you’re not from New England, and you don’t like pumpkin, then you get a free pass. I could literally eat pumpkin bread every day of the year, but I somehow hold off until the fall. When I was in college, I looked forward from that finals week care package, filled with M&Ms, granola bars, and loaves of my mom’s pumpkin bread.
So here’s a slice of my home for you. My mom’s delicious and not too-sweet pumpkin bread. My sister is growing pumpkins this year, so I can’t wait to see what they are going to look like. You can use fresh pumpkin, or from the can – your preference. Unfortunately, I’m not a huge fan of nuts nor raisins in baked goods (except Hummingbird Cake), so throw a handful of raisins or walnuts into the mix if you prefer.
I made a few loaves for this post from some left over Pumpkin Bread Truffle batter – but you should be able to yield about 3-4 healthy loaves. We I gobbled them right up.
Ingredients
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