Pumpkin bread is one of those foods that’s a standard in my house. After Labor Day, when the heat starts decreasing and the days start getting shorter, I start to crave pumpkin bread. Now, I love pumpkin and practically any recipe that contains it but pumpkin bread is sacred. Every fall, my mom would make a very simple pumpkin bread from scratch. I guess the reason this is significant is because I don’t recall very many items in our house being made from scratch so it was a pretty big deal. My brother and I would stand over the loaf pan and cut slice after slice after slice. It never lasted long in our house.
My mother passed away many years ago and I have never been able to find her recipe so for years I’ve been making and buying pumpkin bread, trying to replicate her version. I’m happy to say that this one comes pretty darn close. Normally, I put chopped nuts in most of my baked goods but not this recipe. My mom never put anything in hers but pumpkin and spices so I don’t mess around with this one. I just like to feel warm/fuzzy inside and eat this simply and remember her, my family and the love we had for each other. To me, pumpkin bread = love so feel the love and enjoy this simple recipe.
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1 stick unsalted butter
- 1 cup Whey Low Gold (brown sugar substitute)
- 1/4 cup Whey Low Granular (sugar substitute)
- 3 eggs
- 1 tsp vanilla
- 1 cup pumpkin puree
- Preheat oven to 350 degrees.
- Grease a 9x5 loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs.
- Beat in the vanilla and pumpkin.
- Add the dry ingredients.
- Pour batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted near the middle comes out clean.
Recipe adapted from Whole Grain Baking by King Arthur Flour