This post has absolutely nothing to do with a photography session. It has everything to do with a super easy peasy pumpkin bread recipe that I tried the other day. Now, I must share it.

Confession: I have never had pumpkin bread, at least I have no recollection of it, and I think after tasting it, I WOULD remember. Nor have I ever made pumpkin bread, but alas I have seen the light and tasted the glory of said bread. 

Since I have a newly discovered obsession, I may or may not have made four loaves of it within two days. 

Confession #2: I did make four loaves within two days. 

Therefore, I cannot go through the remainder of my day without sharing the goodness. For those of you who are not the stragglers that missed the bandwagon as I clearly am, you may have no need of this. This is for the rest of you who relate to my bandwagon delay.

I found the original recipe right here, and made just a couple adjustments, the sugar and the amount of spice. So, without further ado, here is the recipe 🙂

  • ½ cup butter, softened
  • 1 cup light brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/2 tsp ground nutmeg
  • a little more than 1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & ½ cups all-purpose flour

Combine the softened butter and light brown sugar until creamed together. Add the eggs and pumpkin and using a mixer combine. Add the remaining spices, I’m generous with the spices as I love the flavor they give. So, I do a bit more than is listed. using the mixer combine everything. Add the flour and beat until smooth. Pour into a greased loaf pan and smooth out the top. Put it into a 350 degree preheated oven and bake. The original post says to bake for 45-55 minutes, but it will totally depend on your oven. Mine is done in about 35-40 minutes. You’ll know it’s done when your knife comes out clean and possibly with bits of moist crumbs stuck to it. If you think you’ve cooked it a little too long, be sure to take it out of the pan immediately and allow it to cool on a wire rack. 

If you’d like another great cooler weather recipe for dinner, check out my tortellini soup! It’s currently missing the picture, but I will hopefully have it back up soon.