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Tastee Recipe

This Pumpkin bread recipe is what you’ll want for breakfast from now on

26 November 2016
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin struesel bread, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Pumpkin bread is the perfect treat for any fall breakfast.  Do you have a girl’s group that meets in the mornings?  Or a doctors appointment?  Or just some time to yourself?  Make a loaf of these and take to those people.  They will love you for it. You might even become the most popular person in the group/patient.  It will really be what stands you apart from the rest.

This pumpkin bread is so perfect.  It is moist, not too dense, and still so flavorful.  It has so much character and even seems like a coffee cake.  You can dip it in milk, or coffee or even hot chocolate if you are adventurous and it will be oh so delicious! It is also great as either a breakfast or maybe even a dessert.  Dollop some vanilla ice cream and spread chocolate syrup and it will be the perfect dessert for autumn.

Recipe and photo courtesy of lil’ Luna.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

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Quick Tip: Make sure to liberally grease your loaf pans so your loaves come out perfectly.

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