Fall Pumpkin Bread

An easy pumpkin quick bread infused with the perfect blend of spices and fresh pumpkin puree. This pumpkin bread is light and not heavy or dense with a crispy cinnamon - sugar topping. 

Today I'm revisiting a post I blogged about back in 2008. When I first started blogging my picture taking skills were awful to say the least. Anytime I look at old posts I usually cringe at the photos. To fix this issue occasionally I will be revisiting old posts, and republishing them in a effort to make them more presentable. 

I'm starting with my absolute favorite Fall Pumpkin Bread. I have come to realize that pumpkin bread isn't just for fall. I say this because my son Carson loves pumpkin bread and he asks me to make it year round. I'm always surprised at how much he likes it. 

I got this recipe from a good friend back in 2007 and by far it's the best Pumpkin Bread I've ever had. Its light in texture and has the perfect blend of spices. I love the top of the bread because it's slightly crispy. The first time I tasted this pumpkin bread it was love at first bite. I knew I had to have the recipe. My friend was nice enough to share it with me and I've been making it ever since.

When the holidays roll around I like to make mini pumpkin breads for gift giving. This recipe will yields about 6-7 mini loaves. Place finished and cooled bread in a clear gift sacks tied with holiday ribbon and it makes the perfect gift.

I recommend only using only self rising flour and sifting it just as the recipe states. I tried it with all purpose flour once and the recipe was a flop. I even added the baking powder and soda but it was still a mess. I have included some step by step photos for you.

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