Updated September 5, 2023

I warned y’all that the pumpkin recipes were coming! I have a confession, I made this the other night and it’s almost all gone. And C doesn’t eat anything with pumpkin in it. So yes, E and I have eaten almost all of it. What can I say, it’s one of my favourite recipes!

I’m finding myself in the in between stages of summer and fall. The weather has been warm and sunny lately, summer is definitely holding on. So of course we went back to the lavender farm to grab some dried lavender for baking and I got some tea. Then E ran around and around.

Then I came home and made pumpkin bread because fall is calling my name. September is a funny month that way, the mornings feel like fall but by afternoon you need your shorts and sandals.

So anyways, this is titled as a “pumpkin bread” but really it’s a loaf. I’ve written the recipe out as I’ve made it, but it’s based on the recipe from Yammie’s Noshery. It can be made into muffins with equally delicious results. It’s moist and yummy and will definitely get you in the fall mood!

For more pumpkin recipes, check out my Pumpkin Spice Pudding or Flourless Pumpkin Brownies!

Pumpkin Bread

Makes one 9×5 loaf pan or 12 muffins

Ingredients

• 1 cup pumpkin purée
• 2 eggs
• 1/2 cup vegetable oil*
• 2/3 cup sugar
• 1 tsp vanilla
• 1 cup all purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp pumpkin pie spice

Directions

1. Preheat oven to 350F.
2. Line a loaf pan with tin foil.
3. Combine the pumpkin, eggs, oil and vanilla. Add sugar and mix well.
4. Combine the flour, salt, baking soda, baking powder and spices. Add to the wet ingredients and mix until just combined.
5. Pour into the loaf pan and bake for about 55 minutes or until toothpick comes out clean. Allow to cool before removing from pan. The tin foil will peel right off. Enjoy!

Note: 
You also can reduce the oil to 1/3 cup and add 3 TBSP of apple sauce.

For muffins preheat oven to 375 and bake for 20 minutes.