Pumpkin Bread Recipe

It’s officially pumpkin season! I absolutely love pumpkin season and watching the change in seasons slowly sneak in from Summer to Fall. Change is a good thing! Now it is time to change up what I’ve been cooking and use seasonal ingredients that makes me feel all warm and fuzzy.I love pumpkin season and everything pumpkin! Does that mean I go out and buy pumpkin tissue paper and pumpkin flavored everything? No.

Yes I love pumpkins, but I love it in their purest form. I don’t want any of the synthetic stuff that claim to be pumpkin or pumpkin spice. The best thing I can do for myself, my family and you is to keep pumpkin flavors in their purest form, make delicious home cooked meals with actual pumpkins and warm spices, and share them with you.

Pumpkin bread is actually one of my top favorite breads to make. I always make 2 loafs and freeze one loaf. It makes the perfect treat with some tea or coffee and sometimes I will have it for breakfast. One trick I learned after making many countless pumpkin breads is to use fresh spices when possible. So the way I’ve been making pumpkin bread for the past several years is with fresh nutmeg. When I discovered I can actually purchase fresh nutmeg and zest it myself onto my recipes, my whole life changed! You might think I’m exaggerating but you haven’t lived until you use fresh nutmeg versus the already ground version. The difference is like night and day and it is not as intimidating as it sounds (promise). I don’t even buy ground nutmeg anymore because the whole version I purchase is fresh and lasts for a loonggg time. If you are going to get whole nutmeg to zest yourself, make sure you have a zester like this one. Also, to prevent any fingers from getting zested make sure to have a firm, tight grip on the nutmeg before zesting.

My other rule with really, any dessert, is keeping the content of sugar low. Yes, there are alternatives to sugar and just as delicious, and I will occasionally substitute maple syrup or coconut sugar for my dessert recipes, but I am sharing my classic recipe and used organic sugar. If you like pumpkins, do yourself a favor and make this pumpkin bread, you definitely won’t regret it.

Prep Time: 15 minutes	Bake Time: 1 hour
Serves: 2 loaves (about 12-16 average slices)	Total Time: 1 hour +15 minutes

Ingredients 3 1/2 cups of flour (I used Bob’s Redmill) 1 3/4 tsp salt 2 tsp baking soda 1 1/4 tsp ground cinnamon 3/4 tsp freshly ground nutmeg 1/4 tsp ground ginger 1/2 tsp ground cloves 4 eggs 1 can pumpkin puree (15oz. can) 1 cup avocado oil 1/3 cup fresh squeezed orange juice (about 2-3 oranges) 1 1/2 cup organic sugar

Instructions 1. Preheat oven to 350F. Grease both pans with avocado oil and add parchment paper across each pan for 2. In a medium mixing bowl, combine flour, salt, baking soda, nutmeg, cinnamon,nutmeg, ginger and cloves. Stir until well combined. 3. In a large mixing bowl mix eggs, pumpkin puree, avocado oil, orange juice, and sugar until well combined. 4. Combine dry mixture with the wet mixture. Stir and pour into 2 greased loaf pans. 5. Bake for 50-60 minutes or until a toothpick inserted at the center of the pumpkin bread comes out clean.

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