I swapped in allspice, and I didn’t look back. But, funnily enough, I was out of nutmeg when I was testing this recipe one day. Cinnamon, nutmeg, and allspice – In the past, I’ve just used cinnamon and nutmeg in my pumpkin bread.As a result, baked goods made with it (like my blueberry muffins or carrot cake) come out light, puffy, and not at all dense. Whole wheat pastry flour – My favorite flour for healthy baking! Whole wheat pastry flour has more nutrients than all-purpose flour, but it’s more finely ground than regular whole wheat flour.Here’s what you’ll need to make this easy pumpkin bread recipe: If pumpkin season means having this recipe on repeat for a while, I’m 100% on board. And though it’s wonderfully moist, it’s not too rich, so I don’t feel weighed down after eating a slice (or two). Honestly, it’s the best pumpkin bread I’ve had! It’s lightly sweet, so the bold, spiced flavors really shine through. Because I wanted this recipe to be one I could feel good about enjoying for breakfast, I made it on the healthy side. I typically crave pumpkin bread at two times of day: in the morning for breakfast or in the afternoon with a coffee or tea. Super moist, warmly spiced, and filled with delicious pumpkin flavor, it might just have won me over to team pumpkin. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing squash varieties ( spaghetti, delicata, acorn, and butternut, to name a few) are in peak season too? Enter: this pumpkin bread recipe. Happy pumpkin season! To be honest, I didn’t get the fall pumpkin frenzy for a long time.
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