Okay, so the title is a little misleading. It may be called “the BEST pumpkin bread,” but I am not quite convinced it is. I didn’t name it! It’s good, but not the best. Best is a strong word and I don’t take it lightly.
I would say it’s your standard pumpkin bread. One that’s good enough to serve for breakfast or as dessert, but not good enough to gift to others. Ya know what I mean?
I decided to share this recipe because it’s the first day of fall, even though it certainly doesn’t feel that way. The weather did take a change of direction tonight in southern California, though. It’s windy, warm, and creepy. Halloween weather! It started a little earlier this year.
Pumpkin lattes and drinks are in full effect. Heck, even McDonald’s now serves a pumpkin spice latte! I’ll stick to my chai year round, thank you very much (but I’ll order a pumpkin drink every now and then).
I have a lot of pumpkin recipes that I want to try this season. Maybe I can finally get around to it now that Ellie goes to bed on a more consistent schedule.
Happy fall, y’all!
Recipe from The Domestic Rebel
Ingredients
- ½ cup butter, softened
- 1 cup dark brown sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1 & ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 & ½ cups all-purpose flour
Directions
- Preheat oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and set aside.
- In a large mixer, beat together all of the ingredients until well mixed.
- Pour the mixture into the prepared pan.
- Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean.
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