Pumpkin Bread is such a true fall comfort food for our family. It is fabulous right from the oven with a pat of butter. The pumpkin bread required very simple ingredients and is easy to make. If you are anything like me, this bread can be served for both breakfast and dessert. Fall is here and I’m in baking mode. I've already picked out pumpkins for the season. Last weekend I carved a couple and set tea candles inside. They look so lovely at night on the porch. And since fall got started a little late in Wisconsin, I am just now beginning to post all of the wonderfully delicious seasonal sweets. During this time of the year I like to support local farms and little shops that sell fresh organic ingredients like pumpkins, apples, cranberries, corn and sweet potatoes. If this recipe sounds delicious, look for more posts on seasonal desserts coming soon!
This bread can keep for 1-2 months in the freezer. Prepare bread by wrapping it in saran wrap then foil.
To keep it extra fresh, after wrapping place loaf in an air tight zip block bag.