Eats + Sips

Sudara Eats: Pumpkin Spice Bread

August 30, 2015

Is it too early to talk about all things pumpkin? No? Good. Because we made this perfectly spiced Pumpkin Bread last weekend and it’s hard to keep it to ourselves another day, let alone a few more weeks.

We love the warmth of this recipe — the way that the cinnamon and spices fill our home; how each bite begs us to slow down, grab a good book, drink coffee from our favorite, coziest mug and just stay a while.

If you’re not quite ready for pumpkin-goodness season yet, that’s OK! Enjoy summer a little longer with our family-favorite Zucchini Bread or mix up one of these sweet drinks for yourself and friends.  And, when you’re ready for Fall, you’re always welcome to come back, pull up a chair, and join us around the kitchen table for this Pumpkin Spice Bread…you may even wonder why you waited so long.

Pumpkin Spice Bread recipe

 

Pumpkin Spice Bread

1/2 Cup butter
1 Cup brown sugar
1 teaspoon vanilla
2 eggs
3/4 Cups pumpkin puree
1 1/2 Cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves

1. Preheat your oven to 350F.  Grease an 8×4-inch loaf pan.

2. Cream butter with brown sugar; add vanilla. Beat in eggs. Stir in pumpkin.

3. Combine dry ingredients; slowly add dry ingredients to wet ingredients until just combined.

4. Pour into prepared pan.  Bake for about 1 hour or until a toothpick inserted into the center comes out with just a few crumbs attached.

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1 Comment

  • Reply Healthy School Lunchbox Ideas and Tips for Busy Parents August 26, 2016 at 8:24 pm

    […] muffin recipe in the photo; we’ve been known to make a big batch of zucchini or pumpkin muffins for weekend breakfasts and keep extra for lunches through the […]

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