There’s never a wrong time to enjoy pumpkin bread. But there’s a perfect season to bake pumpkin bread. Autumn. You knew I was going to say that. There’s nothing as cozy as baking fall goodies on a fall day. As I’m measuring out ingredients in my kitchen, I’m not too far from the window over the sink and I can see out through to the family room window, so I can catch glimpses colorful leaves, trees swaying in the wind and squirrels busily hiding their coveted nuts. Yes, this is the perfect time of the year to bake pumpkin bread.
There are so many things I love about this recipe. First, it can be whipped up quickly. Second, it’s incredibly moist. Third, there’s a wonderful balance in all the flavors. It’s not too pumpkiny (yes, it’s a word) or too heavy on the spices. Fourth, it freezes well. Fifth, (I know! Now you can see why I love this recipe) it’s never failed me in the close to thirty years I’ve been baking it.
I’ll stop writing now because I know you want to make some pumpkin bread.