First pumpkin loaf of the year! And I’ve been waiting all year to make it.

Pumpkin Bread

Pumpkin bread

Pumpkin Bread

  • 2 3/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 3/4 cups pumpkin puree
  • 1/2 cup honey
  • 1/2 cup milk
  • Cinnamon sugar for topping
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, and cloves.
  3. In a medium bowl, whisk together sugar, eggs, and oil until well blended. Whisk in pumpkin, honey, and milk until well blended.
  4. Add the egg mixture to the flour mixture and stir until just blended.
  5. Pour batter into a greased loaf pan and generously sprinkle cinnamon sugar over the top.
  6. Bake for 30 minutes or until top has cracked and is beginning to brown.
  7. Let cool in pan and store in plastic wrap.

It’s officially fall! I know it technically has been for the past couple weeks, but I use baked goods to classify the seasons, with pumpkin bread being the official mascot for fall.

This bread needs no words – it perfectly encapsulates the season and it’s just as comforting to bake as it is to eat. I can’t wait for it to really get cold so I can snuggle up in a warm blanket with a slice of this bread and a steaming mug of tea on a lazy Saturday morning.

Pumpkin Bread

A fall classic