It is difficult not to love Fall baking. Though I am not a die-hard pumpkin spice-everything person, I do love the smells and tastes of cinnamon, nutmeg, and cloves. And something about baking when the temperatures start to cool down just feels like comfort! This pumpkin bread recipe is foolproof, and a go-to in our family. Pumpkin bread is simple to make, but oh so delicious! I used to have a hard time not eating an entire loaf myself! Unfortunately it is not gluten free, but it is still enjoyed by my boys, and it is the perfect thing to share with family and friends!
This bread is great to have on hand for a quick breakfast, snack, or with an afternoon cup of coffee! It stays moist, thanks to the pumpkin. I use organic canned pumpkin, but as long as you use plain canned pumpkin, it will be great. This time my bread turned out a darker brown, because I used mostly coconut sugar. But typically I just use basic granulated sugar.
And y’all, can we just talk about these napkins?! I saw them at Target (of course) and could not resist! The copper foil is Fall perfection.
I hope you and your family enjoys this pumpkin bread recipe as much as we do!