Like Christmas décor, pumpkin is a flavor seems to pop up earlier and earlier each year. And also like Christmas, some people love that and some people loathe it.
Please place me directly in the love category.
I LOVE pumpkin. I swear I could eat it in everything. Pumpkin lattes, pumpkin soup, pumpkin ravioli with brown sage butter, pumpkin pie…please pass me all the pumpkin. I will happily eat it and savor each bite with a cup of fresh coffee (or in the case of the ravioli red wine) and feel complete for the day.
However, one of the things I love most about pumpkin has nothing to do with me.
The magic of pumpkin
My kids – who seem to be the pickiest children on the planet – also love pumpkin.
It’s honestly like some sort of fall miracle. We have a lot of eating problems with my children, especially my son. He is insanely picky about taste and texture. He has a lot of mouthfeel issues. He can’t stand carbonation or anything that makes his mouth feel “prickly.” His favorite foods include yogurt and bread. God forbid we try to feed him vegetables…except pumpkin.
Now, don’t let me lead you astray. I don’t think he would eat pieces of pumpkin. And he certainly wouldn’t eat puree (too much texture) no matter how I sweetened it. But he will eat pumpkin bread.
I first found out he was a fan thanks to Starbucks. It was a time when I had multiple doctor’s appointments for him a week. I quit my job and started blogging because he was sick all the time and couldn’t recover because his body didn’t have the nutrients it needed. He wouldn’t eat ANYTHING and we were in and out of the hospital. A food therapist and Starbucks pumpkin loaf became regular rituals once I realized he would eat the pumpkin bread there.
“So much better” than that famous coffee place
That lead me to making my own pumpkin bread and which my very picky kids now exclaim, “is so much better than Starbucks.”
For me personally, my pumpkin bread is a dessert. It’s one of those dishes that works perfectly with my afternoon coffee and a magazine. It’s one of my favorite flavors and it tastes like home for some reason, even though my mom never made anything like this.
Pumpkin bread just seems like it goes with falling leaves, cooler days, the yellow cornstalks outside my living room window and the mums on my porch. A little bit of heaven. A little bit of sweetness. A whole lot of delicious, moist flavor.
For my kids – because my daughter loves it too – it is a way for me to get them to taste a flavor they might not eat otherwise. When I made this loaf pictured, they ate it in an afternoon. And I let them. Because let’s be honest, there’s only a few months out of the year when you’re really craving pumpkin bread. It doesn’t work in June, no matter what retailer explains to be having Christmas in July.
Made fresh with love
Made from fresh, homemade pumpkin puree combined with cinnamon, fresh eggs from the chickens, real sugar and whole milk. I topped it with a cinnamon maple glaze that is perfectly sweet and dries nicely in case you want to travel with it. My pumpkin bread is a seasonal wonder. And if that season just so happens to start in August now, I won’t complain. 🙂
Thank you for visiting today, friends. I hope you’ll try this pumpkin bread throughout the fall season and come back to share your thoughts. You can watch the video for the recipe below.
For more farmhouse recipes, click here.
Homemade Pumpkin Bread Recipe
Pumpkin Pie Spice
- 4 Tbsp. of cinnamon
- 1.5 tsp. of nutmeg
- 1 tsp. ground ginger
- 1/2 tsp. ground all-spice
- 1/2 tsp ground cloves
- 1 & 1/4 cups of flour
- 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 1 Tbsp. pumkin pie spice
- 2 tsp. baking powder
- 2 eggs
- 3/4 cup pure pumpkin puree
- 1/3 cup butter, softened or melted but not hot
- 1/4 cup milk
- 1 Tbsp. maple syrup
- 1/2 Tbsp. vanilla
- Butter or oil for greasing the baking pan. I prefer butter.
Cinnamon Maple Glaze
- 1 and 1/2 cups of powdered sugar
- 2 Tbsp. maple syrup
- 1/4 cup of whole milk
- 1/2 Tbsp. cinnamon
- 4 Tbsp. butter, melted but not hot
Pumpkin Pie Spice
- If you want to make my pumpkin pie spice here is how: Combine 4 Tbsp. of cinnamon, 1 tsp, of ground ginger, 1/2 tsp. ground all-spice, 1.5 tsp. of nutmeg, 1/2 tsp of cloves. Mix well and keep in an airtight container.
- Preheat your oven to 350 degree.
- Mix together your dry ingredients - flour, sugar, brown sugar, baking powder and pumpkin pie spice. Whisk well to make sure everything is combine and flavor is distributed throughout the batter.
- Next add your wet ingredients - pumpkin puree, melted butter, milk, maple syrup, vanilla and eggs. Mix well with a hand mixer.
- Grease your pan really well. I like to use butter as mentioned in the ingredients.
- Spoon in your mixture and bake based on pan color and material. If you're using a light color ceramic pan you can bake it at 350 degrees for 40-50 minutes. Check at 40 minutes with a toothpick. If you're using a metal pan you might have to adjust the cooking time and temperature. Dark surfaces tend to cook the outside of breads and cakes faster. In that case, lower the temperature of the oven and increase your baking time a bit.
- When done, remove the bread from the oven and let cool for at least 30 minutes before removing to from the pan. To do so, simply flip the pan upside down and carefully lift it off the bread.
- While the bread is cooling, make your maple glaze. Simply combine all your glaze ingredients and whisk until it's a little thicker than runny. It will continue to harden so give it just a few minutes and then drizzle it over the bread.
- Eat it alone or serve it with a little butter!