This is, hands down, the best ever pumpkin loaf I have ever had…the secret being that it is made with pumpkin butter AND pumpkin puree. Twice the pumpkin, twice the flavor!
I feel like I should just come out and tell you guys that this year, I am in full-fall-everything mode (I even think it’s appropriate to use the #sorrynotsorry hashtag lol)! I bought my first mum for our front steps, I am cooking with pumpkin (which I did even before October 1st, a first ever for me) and everything I’ve been making (see my Mini Pumpkin Muffins, Caramel Apple Bites, Garlic Lemon Thyme Roasted Chicken and Carrots) is delicious and comforting fall food. And while I thought I was just going to have a week packed full of fall recipes, that is not the case, I have many more fall recipes coming to you over the next few days and weeks (another appropriate hashtag #cantstopwontstop)
Now that I’ve gotten the hashtags out of the way…no wait, I lied! There’s one more that just seems appropriate for this post… #Pumpkineverything …because this pumpkin loaf (or pumpkin bread as some people refer to it as) is just so good, better than any pumpkin bread I’ve ever had, and I think the reason is because I used TWO kinds of pumpkin in the recipe…pumpkin butter (I had this in my pantry from when one of my lovely sister-in-laws gave me a jar as a present) and pumpkin puree (leftovers from when I made Mini Pumpkin Muffins last week).
Pumpkin butter is essentially pumpkin puree with a little bit of apple cider and a number of spices in it, so if you don’t have any pumpkin butter, you could certainly make your own (on the stovetop cook together 1 can of pumpkin puree, 1/2 cup apple cider, 1/2 cup sugar, 2 tsp ginger, 2 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp cloves).
Another thing I love about this delicious recipe? All you need is one bowl! You mix all the dry ingredients, then add the wet ingredients, stir, bake, and voila, you’ll have yourself the most moist, pumpkiny pumpkin loaf that ever was!
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