Spiced Pumpkin Bread

It's September. The sky stays gray (most days) until about noon. I can get away with wearing pants (almost) all day. Soups, hot chocolate, and warm blankets are slowly beginning to make their way back into my life. And you know what else is? Pumpkin! Pumpkin spice to be exact.

Growing up, I honestly wasn't a fan of pumpkin. Granted, I wasn't a fan of most foods until a couple of months ago. I'm a major fan of the stuff now. I also love cinnamon and nutmeg and ginger and cloves and allspice and (do you see where I'm going with this?) pumpkin spice. I love pumpkin spice. 

Don't be rude.

I don't care how against the trend you are. Trends are trends for a reason. Things don't become popular because most people hate them or consider them ~meh~ or just okay. Pumpkin spice is a good thing, a REALLY good thing!!! Don't. Be. Rude.

As the misty marine-layer continues to keep Southern California mornings cool and Norah Jones constantly plays in the background of my days, all I want are cozy foods. Nothing beats a gloomy Sunday with a house smelling like all kinds of pumpkin and cinnamony goodness, so you better believe I've been happily munching on a slice of this while I type.

Pumpkin Spice Bread

Things I used:

  • 1 cup pumpkin puree

  • 2 large cage free eggs

  • 1/4 cup pure maple syrup: I use the dark & robust one from Trader Joe's!

  • 1/3 cup coconut oil: Pro-tip: if you have a Costco card, buy the Kirkland brand 84-oz tub to save some money and have access to a healthy oil for all your cooking desires!

  • 1 tbsp pumpkin pie spice: This is the stuff that really makes the magic happen. Honestly, use as much as your heart desires. If it doesn't smell like pumpkin pie exploded in your kitchen, you might need a little more (go for it)

  • 1 and 1/2 cup whole wheat flour: I used this stuff because Bob has never let me down.

  • 1 tsp baking powder

  • 1/4 tsp baking soda

How I did it:

Pre-heat your oven to 350 degrees Fahrenheit

Mix all the wet ingredients (pumpkin puree, eggs, maple syrup, & coconut oil together until an evenly combined mixture is formed

In a separate bowl, combine the remaining, dry ingredients until it's all mixed in

Add the wet ingredients into your dry and stir until the two mixtures have been thoroughly incorporated

Lightly coat a bread loaf pan with coconut oil spray

Pour the mixture into the bread pan and be sure to evenly spread it across the dish

Bake for 33-35 minutes or until a toothpick comes out clean 

 

For best results, serve WARM!!! Whether it be 15 minutes after taking it out of the oven or microwaving it for a little after a few days of it being in the fridge, don't take this step for granted!

You can't experience the beauty and coziness of pumpkin bread by neglecting the coziest part, the WARMTH! 

Enjoy this autumnal loaf and pretend it's not still Summer! :)

RecipesKailee Walterspumpkin, pumpkin bread, pumpkin spice