I had planned on making a traditional gingerbread recipe for the holidays, but then I saw this recipe for Pumpkin Gingerbread at Allrecipes.com that sounded good. It makes two 9 x 5″ loaves, and I was very happy with how they turned out! It’s a yummy recipe you can enjoy all winter long!
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I’ve been baking up a lot of pumpkin bread this season, and this is a new idea I tried—Pumpkin Oat Bread! It’s always nice when you can include oatmeal in your baking and “healthy up” your baked goods a little, right? 🙂 This pumpkin bread is sweet but not overly sweet, and I love the taste the blend of spices gives it—I think the blend of cinnamon, ginger, cloves, and nutmeg is just right!
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Ever since the weather has gotten cooler, I’ve been in this “pumpkin bread-baking” mood. I had recently baked up a Pumpkin-Pecan Bread, which is really good, and I thought I’d try making one that was more about brown sugar-and-cinnamon, since those are such great fall flavors! And that’s how this Brown Sugar-Cinnamon Pumpkin Bread came to be!
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When the days start getting slightly cooler and a little shorter, you know that pumpkin bread season is here—a much-anticipated time for pumpkin-lovers everywhere! I’ve made this Pumpkin-Pecan Bread for a long time and it’s a simple, delicious recipe you can enjoy throughout the fall and winter seasons. If you prefer not to have pecans in your pumpkin bread, just leave them out, or add in some raisins or dried cranberries instead!
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Making pumpkin bread every fall is kind of a tradition for me, but since I like to experiment with new variations, I wanted to try a new version of pumpkin bread. I thought the combination of maple and pumpkin sounded really good and it’s so perfect for autumn! And I also thought some chopped pecans would be good in this (if you have allergies or just prefer not to add any chopped nuts, it would be great without that, too).
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NancyC 