Pumpkin Bread – A must make for Fall!

Pumpkin Bread ~ A no-fuss, supremely moist pumpkin bread that’s perfect to eat as is or toasted and slathered with butter.

Don’t worry, the topping does fine in the toaster.  This ultimate crunchy topping is a result of playing around with various options like glazes and streusel. My boys thought the glaze didn’t add enough to the recipe, while coarse sugar was perfect in terms of adding texture without intruding on the flavor. The streusel, no matter how I spun it, resembled crunchy sand.

I’m laughing and loving my kids’ food description. They are little food critics, but with most exaggerated and animated faces to go with each thought.

It may have taken me a few turns to find their preferred topping, but the body of this has remained the same: tender, spiced just enough for warm fall flavors and rippled with toasted walnuts for an added boost in taste and texture.

Before getting started on this recipe, make sure to read the tips and notes below:

Can I just use pumpkin spice rather than all those individual spices?

Yes, you can. But I prefer to customize the spices to my liking.

Does it matter if I use pumpkin pie filling vs. pumpkin puree?

Yes, pumpkin pie filling is pre-spiced whereas pumpkin puree is not. 

How should pumpkin bread be stored?

Since this pumpkin bread is supremely moist, this will keep for three days covered at room temperature.

Looking for fall recipes? Check out these: Pumpkin Pie Bars, Hot Apple Cider with Buttered Rum, Slow Cooker Chili.