When it comes to fall, Thanksgiving and Christmas, I have a favorite dessert. Now, I love pumpkin pie, but by far, my favorite dessert is pumpkin bread. For as long as I can remember, my Grandma has made the most delicious, moist, and addictive pumpkin bread. Every opportunity I had I was in the kitchen helping my grandma as often as I could.
Now, here’s the problem: my grandma wrote down the recipe for me to take over the annual pumpkin bread baking project (yes, its a project–we aren’t talking one loaf here)—and she can’t remember all of it. I made the recipe she gave me and it was not it—at all. I tried again and got close but gave up last year. With the weather getting cooler, the pumpkin bread cravings have started. So, I went on a quest to figure out the missing spices that made my grandmother’s pumpkin bread so incredibly addictive. After six loaves of bread, I have it and I’m sharing it with you.
I have to warn you though, prepare to eat large quantities of this bread. Let’s be real here: if you don’t take it to a party or a family gathering, you are probably going to eat the whole thing and your pants may or may not fit.
Make this bread and share it. Or eat it all yourself. No judgment!