Simple Pumpkin Bread

One of the most nostalgic fall recipes, this simple pumpkin bread is sweet, simple, and filled with pumpkin as well as other favorite fall flavors such as nutmeg and cinnamon.

There are some recipes that need to remain in their purest forms. Simple plain pumpkin bread is one of my favorite childhood memories. It’s the recipe I wake up to every Thanksgiving morning to eat while we wait for lunch. It holds so many memories that my Nana had her recipe printed on a cutting board in her handwriting for us to have and pass down.

This bread is so moist that the pieces kept falling apart while I was trying to photograph them. It has the best combination of fall flavors. The cinnamon, nutmeg and cloves all tie into the pumpkin perfectly!

Is there anything better than the aroma of fall flavors filling your home. A fall puzzle going on the counter and everyone in cozy clothes anticipating the holiday. Fall is a favorite season to so many for good reason. Pumpkin is surely one of them!

Why You Will Love This Recipe:

Simple: As if the title didn’t give it away, this really is a simple recipe. Simply measure and mix!

Fall Flavors: This recipe combines all the favorite fall flavors. Pumpkin, cloves, nutmeg and cinnamon!

Easy Make Ahead: There is more than one reason we have this for breakfast first thing Thanksgiving morning. It’s not only because it’s my favorite fall breakfast. It’s also the perfect recipe to make the day before and have ready for the next morning. Dare I say it’s even better the next day then straight out of the oven.

Tips:

• The spices can be substituted for just a pumpkin spice blend if you prefer.
• My sister makes hers without cloves. Feel free to sub it out for more nutmeg or cinnamon.
• Do not over mix the batter or it won’t yield as soft a loaf.
• The amount of batter can be a little too much. A few options might be to use your biggest loaf pan and then cover with foil at the one hour mark until it’s cooked all the way through. (this is what I did this time) You can also fill one mini loaf pan with some extra batter. Lastly you could make a few mini muffins with the extra batter.
• You can also add mix ins such as nuts or chocolate chips. Adding sugar to the top is also a delicious option.

Ingredients:

Flour– Nothing fancy, just whatever all purpose flour you have. If you need this recipe to be gluten free simply sub out for a 1/1 gluten free all purpose flour.

Baking Soda and Baking Powder– This will allow your cake to rise.

Sugar- I use an organic cane sugar. I have never tried it with brown sugar as a substitute but can’t see how that would be bad!

Pumpkin Puree- This can be either a can of pumpkin puree or homemade. It’s a great way to use up that fall porch decor and make your own.

Oil- I use avocado oil in all my baking. It’s a neutral oil that won’t add any weird flavoring. I try to keep from using seed oils but vegetable or canola oil would work in this as well.

Eggs- It’s not necessary for these to be room temperature.

Cinnamon, Nutmeg, and Cloves- Can be substituted for just a pumpkin spice seasoning or remove the cloves and use an extra 1/2 tsp of nutmeg and cinnamon.

Tools You May Need:

• Measuring Cups
• Measuring Spoons
• Loaf pan
• Mixing Bowls
• Whisk
• Spatula
• Cooking Spray