Call me an extremist, but by the time October arrives, I’m already stockpiling cans of puréed pumpkin in my pantry. I think it stems from this one weekend a few years ago when I was dying to make pumpkin bread, and there was some kind of shortage on puréed pumpkin at the grocery store and the shelves were totally bare. I had to make banana bread instead, which did nothing to satisfy my cravings… so now I plan ahead to avoid this
nightmare situation at all costs.
Since I currently have quite a few cans of pumpkin on hand, I’ve been playing around with my classic pumpkin bread recipe and have made a few tweaks that have resulted in a bread that’s a bit healthier — and dare I say, even tastier, too. Keep scrolling for my tips on making this year’s pumpkin bread your best ever, and I’d love to hear if you try this recipe in the comments!