A classic pumpkin bread recipe made with canned pumpkin, cinnamon and spices. The recipe bakes two 8×4 loaves and freezes beautifully.
My mom is in town visiting and baked this pumpkin bread recipe for our family. My boys love my copycat Great Harvest Pumpkin Chocolate Chip bread recipe, so I was curious to see if they would eat a pumpkin bread without chocolate chips in it. Well, they not only ate my mom’s pumpkin bread sans chocolate, they loved it!
It’s safe to say we all loved this pumpkin bread. My family managed to finish off the second loaf before the end of the second day. And the kids started asking for more! Good thing my mom is still staying with us for a few more days because she promised to make it again before she goes home.
I speak from personal experience when I say this pumpkin bread is delicious at breakfast, lunch, dinner and dessert times. I like to heat a slice of pumpkin bread in the microwave for about 10-15 seconds so it’s warm — just like fresh pumpkin bread from the oven.
Mom has tried a lot of different pumpkin bread recipes, and she says this is one of the best ones she’s ever made. She also told me that she has made it into a delicious fall dessert by topping warm slices of pumpkin bread with whipped cream. I didn’t have any whipped cream, so I will have to try it that way next time. But I’m sure it’s good. It’s amazing even all by itself.
Another reason you’ll love this easy pumpkin bread recipe is because your home will smell so good while it’s baking — and for at least a few hours afterwards.
Do you love pumpkin bread? Do you prefer your pumpkin bread with or without chocolate chips? Let me know what you think if you try this recipe.