Happy Autumn everyone! As the weather cools down around us and the leaves begin to change, that brings to mind one of the most popular fall flavors. Pumpkin. The most famous pumpkin recipe is probably pumpkin pie, but we’ve got that coming for you a bit closer to Thanksgiving.  Today we have a delicious pumpkin bread that really ushers in the fall season.

Here’s what Marguerite had to say:

This recipe is actually from another of Marguerite’s teaching colleagues and friends from her many years of teaching, Kathy Hoffman. You may notice it appears one thing is missing from this recipe. While making it, Aaron wasn’t sure the flour was mistakenly forgotten, but it was obvious once all the other ingredients were mixed together that this wasn’t going to turn into bread without flour.

After that, this pumpkin bread recipe was very simple to make. It was actually on the same page in the book as our zucchini bread recipe, and is very similar as far as ingredients and prep. I do not like pumpkin flavored things, but I found this pumpkin bread to be delicious! It tasted like autumn. That is, the spices masked the pumpkin flavor enough that I was able to enjoy this. I had too many pieces!

Aaron also loved how this pumpkin bread tasted more like spices than pumpkin. He also loved the color once it was baked, as well as the smell of the bread baking. He was so excited after tasting it, that he went right back into the kitchen and made another loaf with the remaining pumpkin we had! This was mostly because he knows his coworkers will eat it all up and there will be none left for us! We hope you enjoy this pumpkin bread recipe this fall with us.